| Ingredient | Quantity | |
| 1 | Chicken Thighs | 6 |
| 2 | Olive Oil | 2 tablespoons |
| 3 | Fennel Seeds | 1 tsp |
| 4 | Ground Cumin | 1 tsp |
| 5 | sweet smoked paprika | 1 tsp |
| 6 | Garlic | 1 clove peeled crushed |
| 7 | Red Wine Vinegar | 1 tsp |
| 8 | Smoky Aïoli | To serve |
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.