Smoked BBQ Kebab
Smoked BBQ kebabs – Each – With Onions + Pepper
- 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.
- STEP 1
100 in stock