Smoky chicken skewers

Smoky chicken skewers -

A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip.

Ingredients:

6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
2 tbsp olive oil
1 tsp fennel seed, crushed
1 tsp ground cumin
1 tsp sweet smoked paprika (pimenton)
1 garlic clove, crushed
1 tsp red wine vinegar
smoky aïoli, to serve (see tips below)

Method:

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.
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.

Smoky aïoli (garlic mayonnaise dip):
Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.