Smoky chicken skewers

Name: Smoky chicken skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
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

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Serves 4 632 kcal per serving Prep 20 min Cook 20 min Passive 1 h

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

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.
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.
Thread 2–3 pieces of chicken onto each skewer.
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.
Serve the skewers hot, with smoky aioli if desired.

Tips

Marinate the chicken in a yogurt-based marinade; the lactic acid tenderizes the meat better than oil-based marinades.
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Use plenty of smoked paprika (Pimentón) to achieve a deep red color and a professional smoky flavor.

Variations

Honey-Smoky: Add a tablespoon of honey to the marinade for a sweet, caramelized finish.
Chipotle Chicken: Use chipotle paste instead of paprika for a spicier, Mexican-inspired smoke.