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Ingredients
Method
- 500g chicken thigh fillets
- 2 tbsp olive oil
- 1 tsp each of crushed fennel seeds, ground cumin and smoked paprika
- 1 crushed garlic clove
- 1 tsp red wine vinegar
- Cut the chicken into 3cm pieces and place in a bowl with 1 tbsp of olive oil, the garlic, vinegar and spices. Toss well and season, then leave overnight in the fridge.
- Thread 2-3 pieces of chicken onto 15 soaked wooden skewers. Pour the remaining oil into a griddle pan and sear the chicken for 4 mins on each side or until cooked through. Serve with smoky aioli.
15 mins
6 serving
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