Dinner · Turkish
Smoky Chicken Skewers
These little chicken skewers pack a serious punch of flavor from a quick spice rub of smoked paprika, cumin, and fennel. They cook in minutes on a hot pan, and you can marinate the chicken the day before so dinner comes together fast. Serve with a smoky aioli for dipping and you have a meal everyone reaches for.
Why you'll love this
- Big smoky flavor from a simple pantry spice rub.
- On the table in about 30 minutes.
- Marinate ahead for an even faster weeknight dinner.
- Naturally high in protein and easy to scale up for a crowd.
EveryDayMeal recipe
Smoky Chicken Skewers
Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Easy
Ingredients
- 6 chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika
- 1 garlic clove, peeled and crushed
- 1 teaspoon red wine vinegar
- smoky aioli, to serve
Equipment
- Skewers (wooden or metal)
- Griddle pan or large frying pan
- Mixing bowl
- Sharp knife and cutting board
Instructions
- If you are using wooden skewers, soak about 15 of them in water for 10 minutes so they do not scorch over the heat. Metal skewers need no prep.
- Cut the chicken thighs into roughly 3cm pieces and drop them into a bowl. Add 1 tablespoon of the olive oil, the fennel seeds, cumin, smoked paprika, crushed garlic, and red wine vinegar. Season with salt and pepper, then toss until every piece is coated in the spice rub. You can cover and refrigerate this for up to a day so the flavors sink in.
- Thread 2 to 3 pieces of chicken onto each skewer, leaving a little space between them so the heat reaches all sides and the edges crisp up.
- Rub or pour the remaining tablespoon of oil onto a griddle pan or large frying pan and heat it until it is good and hot, almost smoking. A hot pan gives you those charred edges instead of steamed chicken.
- Sear the skewers for 3 to 4 minutes per side, until the chicken is golden with charred spots and cooked through with no pink in the center. Work in batches if needed and keep finished skewers warm in a low oven.
- Serve hot with smoky aioli on the side for dipping.
Tips from the kitchen
- Marinate the chicken overnight for deeper, smokier flavor and a head start on busy nights.
- Do not crowd the pan: leave space so the chicken sears and chars instead of steaming.
- Lightly crush the fennel seeds before adding them to release more of their warm, sweet aroma.
Estimated nutrition per serving: 310 cal · 28g protein · 2g carbs · 21g fat
Make it your own
- Swap chicken thighs for breast pieces, but watch the timing so they do not dry out.
- Add a pinch of cayenne or hot smoked paprika for a spicier version.
- Thread peppers and red onion between the chicken for a built in side.
Storing & make-ahead
Store cooked skewers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or oven until warmed through. The raw marinated chicken keeps refrigerated for up to a day before cooking.
Good to know
- Can I cook these on an outdoor grill?
- Yes. Grill over medium high heat for 3 to 4 minutes per side until charred and cooked through. They are made for the barbecue.
- Can I use chicken breast instead of thighs?
- You can, though thighs stay juicier. If using breast, cut even pieces and reduce the cooking time slightly to avoid drying them out.
- How do I make the smoky aioli?
- Stir a little smoked paprika and crushed garlic into good quality mayonnaise, with a squeeze of lemon to taste. Quick and delicious.
- How do I know the chicken is done?
- The chicken should be golden with charred edges and no pink in the middle. An instant read thermometer should reach 165F (74C).
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