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Smoky chicken skewers

 


Method 1

Ingredients

6 boneless, skinless chicken thighs

(about 500g/1lb 2oz)

2 tbsp olive oil

1 tsp fennel seed

crushed

1 tsp ground cumin

1 tsp sweet smoked paprika

(pimenton)

1 garlic clove

crushed

1 tsp red wine vinegar

smoky aïoli

to serve (see tips below)

step 1

You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.

step 2

Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.

RECIPE TIPS

SMOKY AïOLI

Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.

Method 2

🧺 Ingredients (serves 4)

For the chicken:

600g chicken breast or thighs, cut into bite-sized chunks

2 tbsp olive oil

1 tbsp lemon juice (or lime juice)

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp garlic powder (or 2 cloves garlic, crushed)

½ tsp chilli powder or cayenne pepper (optional, for heat)

Salt & freshly ground black pepper

For serving:

1 small bunch fresh coriander or parsley, chopped

Lemon wedges

Flatbreads, rice, or couscous

Yogurt-garlic sauce or smoky mayo (see below)

Optional smoky yogurt sauce:

4 tbsp Greek yogurt

1 tsp smoked paprika

½ tsp garlic paste

A squeeze of lemon juice

Salt to taste

👩‍🍳 Method

Prepare the marinade:

In a large bowl, mix olive oil, lemon juice, smoked paprika, cumin, coriander, garlic, chilli (if using), salt, and pepper.

Add the chicken pieces and toss until evenly coated.

Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavour).

Thread the skewers:

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.

Cook the chicken:

BBQ or grill: Preheat to medium-high. Grill for 10–12 minutes, turning occasionally, until golden and cooked through (internal temp 75°C / 165°F).

Oven: Preheat oven to 200°C (180°C fan) / 400°F. Place skewers on a lined tray and roast for 18–20 minutes, turning once halfway through.

For a smoky finish, you can char them under the grill/broiler for the last 2 minutes.

Serve:

Sprinkle with fresh herbs and a squeeze of lemon juice.

Serve hot with flatbreads, salad, and a drizzle of yogurt sauce.

🔥 Tips & Variations

Add bell peppers, red onion, or cherry tomatoes to the skewers for extra colour and sweetness.

For a deeper smoky BBQ flavour, add 1 tsp BBQ sauce or liquid smoke to the marinade.

Turn it into a meal bowl — serve skewers over rice or couscous with a dollop of smoky yogurt sauce and a crisp salad.

Works great with prawns, lamb, or tofu instead of chicken.



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