Smoky chicken skewers
These mahogany-dark skewers capture the essence of Turkish street food, where fennel and cumin create an unexpected floral warmth against the chicken's smoke. The technique here is straightforward: marinate thighs in vinegar and spices, then char them hard over high heat so the exterior crisps while the meat stays juicy inside. Smoked paprika does the heavy lifting, but it's the fennel that makes people ask what they're tasting, that mysterious sweetness lingering after each bite.
Instructions
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..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
