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Chicken Skewers with Smokey Aioli

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Recipe by Joe Boiling
Serves 2-4
Oven temp. 450 ℃
Ingredients
  • For the Smokey Aioli;
  • 2 Egg Yolks
  • 40g Dijon Mustard
  • 40g Red Wine Vinegar
  • 3 Cloves of Garlic, chopped
  • 2 Tsp Smoked Paprika
  • 1 Tsp Sea Salt
  • 1 Tsp Cracked Black Pepper
  • 50ml Luke Warm Water
  • 200ml Sunflower Oil
  • 100ml Olive Oil
  • For the skewers;
  • 4 Chicken Breasts, cut into chunks
  • 2 1/2 Tbsp Olive Oil
  • 1 Tsp Fennel Seeds
  • 1 Tsp Cumin Seeds
  • 2 Tsp Smoked Paprika
  • 1 Garlic Clove, crushed
  • 1 Tsp Sea Salt
  • 1 Tsp Red Wine Vinegar
  • These skewers are super easy and a real crowd pleaser! As with most skewers you can have these done up ready to fire before your guests arrive and the smokey aioli is great with most grilled chicken dishes and burgers, as well as, working as a decadent salad dressing…

    Pop your Roccbox on at full whack!

    To make the aioli, pop all the ingredients except the oils into a food processor and mix, slowly adding the oil whilst continuously mixing until a mayonnaise consistency is achieved. This can be made in advance and will keep in the fridge for up to 5 days.

    To make the skewers, the night before serving, put all the ingredients in a bowl and toss to evenly coat, leaving to marinade for at least 4 hours and up to 24 hours. At this point, you should also pop your skewer sticks into some water to soak.

    Before any guests arrive, build the skewers by carefully sliding each piece of chicken onto the skewers and popping the finished skewers into the fridge until you’re ready to cook.

    When it’s time to cook, pre heat a cast iron grill pan in Roccbox until smoking hot, remove the pan and carefully pop in the skewers. You shouldn’t need any extra oil because of the marinade but if you feel the these are a touch too dry, add a little oil to the grill pan as well.

    Cook on one side for 3-4 minutes before checking by lifting the skewers gently out of the grill pan to check for defined grill lines – if these haven’t appeared yet, cook for another minute or so.

    Continue to turn the skewers regularly whilst cooking to achieve defined grill lines on both sides.

    After around 8-10 minutes, the skewers should be cooked all the way through but cut a little piece off to check or use a temperature probe.

    To serve, drizzle over a good amount of the aioli and tuck in!

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