A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
Prep:15 mins
Serves 6 – 8
6 boneless, skinless chicken thighs (about 500g/1lb 2oz)2 tbsp olive oil1 tsp fennel seed, crushed1 tsp ground cumin1 tsp sweet smoked paprika (pimenton)1 garlic clove, crushed1 tsp red wine vinegarsmoky aïoli, to serve (see tips below)
STEP 1You 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 2Thread 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.
