Chicken · Turkish
Smoky chicken skewers
This is what I make when I have chicken in the fridge and no real plan. It's rescued more weeknights than I can count.
Method
- 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.
- 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.
Notes
If it's your first time, be patient with yourself. The second time you make this is always easier than the first.
Leftovers keep well in the fridge for a couple of days and, honestly, often taste better the next day.