Smoky chicken skewers

Ingredients

• 6 Chicken Thighs
• 2 tablespoons Olive Oil
• 1 tsp Fennel Seeds
• 1 tsp Ground Cumin
• 1 tsp sweet smoked paprika
• 1 clove peeled crushed Garlic
• 1 tsp Red Wine Vinegar
• To serve Smoky Aïoli

Instructions

1. If using wooden skewers, soak them in cold water for 10 minutes. Cut the chicken thighs into pieces about 3 cm wide and place them in a bowl.
2. Add 1 tablespoon of olive oil, the fennel seeds, ground cumin, smoked paprika, crushed garlic, and red wine vinegar. Season with salt and mix well to coat the chicken evenly. The chicken can be marinated and refrigerated for up to a day.
3. Thread 2–3 pieces of chicken onto each skewer.
4. Heat a frying pan or griddle pan with the remaining olive oil, or brush the pan lightly with oil. When hot, cook the skewers for 3–4 minutes on each side until browned and cooked through, working in batches if needed and keeping cooked skewers warm.
5. Serve the skewers hot, with smoky aioli if desired.

instructions_source: editorial-classic