Smoky chicken skewers
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
- Prep: 15 mins
Cook: 15 mins
Plus soaking
- Serves 8
- Easy
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)
Smoky aïoli
Mix together 8 tbsp mayonnaise,
2 crushed garlic cloves, 1 tsp paprika
and a squeeze of lemon juice.
Method
-
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.
-
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.
from 999999999999 http://ift.tt/1Ras63a
