Spanish Chicken Skewers
Spanish Chicken Skewers



  • 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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