Dinner · Turkish

Smoky Chicken Skewers

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · September 2, 2026

These little skewers pack a big punch thanks to a quick spice rub of smoked paprika, cumin, and toasted fennel. The chicken thighs stay juicy and pick up gorgeous char marks in a hot pan, and they come together fast enough for a busy weeknight. Serve them with smoky aioli for dipping and you have an easy crowd-pleaser.

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Smoky Chicken Skewers

Why you'll love this

  • Ready in about 30 minutes start to finish.
  • Big smoky flavor from a simple pantry spice rub.
  • Great for making ahead and searing at the last minute.
  • Kid-friendly and perfect for dipping.

EveryDayMeal recipe

Smoky Chicken Skewers

Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 6 (about 1.5 pounds) boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon red wine vinegar
  • to taste salt and black pepper
  • as needed smoky aioli, for serving

Equipment

  • 15 skewers (wooden or metal)
  • Mixing bowl
  • Griddle pan or heavy frying pan
  • Tongs

Instructions

  1. If you are using wooden skewers, soak 15 of them in water for at least 10 minutes so they do not scorch in the hot pan.
  2. Cut the chicken thighs into 1-inch pieces and drop them into a bowl. Add 1 tablespoon of the olive oil, the fennel seeds, cumin, smoked paprika, garlic, and vinegar, then season well with salt and pepper. Toss until every piece is coated. You can cover and refrigerate this up to a day ahead to let the flavors sink in.
  3. Thread 2 to 3 pieces of chicken onto each skewer, leaving a little space between so they cook evenly.
  4. Add the remaining 1 tablespoon oil to a frying pan or rub it onto a griddle pan, then heat over medium-high until it shimmers and is good and hot.
  5. Sear the skewers for 3 to 4 minutes per side, until the chicken is nicely charred and cooked through with no pink in the center. Work in batches so the pan stays hot, and keep the finished skewers warm in a low oven at 200 degrees F.
  6. Serve hot with a bowl of smoky aioli for dipping.

Tips from the kitchen

  • Thighs stay far juicier than breast on high heat, so stick with them for the best texture.
  • Pat the chicken pieces dry before adding the oil and spices so they sear and char instead of steaming.
  • Do not crowd the pan. Cooking in batches keeps the heat high and gives you real color on the meat.

Estimated nutrition per serving: 320 cal · 33g protein · 2g carbs · 20g fat

Make it your own

  • Swap the chicken thighs for chunks of firm salmon or shrimp, reducing the cook time.
  • No smoked paprika? Use regular paprika plus a pinch of chipotle powder.
  • Add cubes of bell pepper and red onion between the chicken for a fuller skewer.

Storing & make-ahead

Store cooked skewers in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven for about 8 minutes or in a hot pan until warmed through. The raw seasoned chicken can be marinated up to a day ahead.

Good to know

Can I cook these on an outdoor grill?
Absolutely. Grill over medium-high heat for 3 to 4 minutes per side until charred and cooked through.
How do I know the chicken is done?
Cut into a thick piece to check that it is opaque with no pink, or use a thermometer and aim for 165 degrees F.
Can I use chicken breast instead?
Yes, but it dries out faster. Cut it a touch larger and watch the cook time closely.
What can I serve with these?
Warm flatbread, a crisp salad, rice, or roasted vegetables all work great alongside the aioli.

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