Chicken thigh skewers seasoned with smoked paprika, cumin, and lemon for depth and brightness. A 10-minute seasoning rest builds flavor without compromising texture.
Smoked paprika and cumin add warmth without heat. Lemon juice brightens the seasoning without creating a marinade.
The 10-minute rest allows flavors to penetrate without drawing moisture. Resting juices can be spooned over the skewers for added flavor.
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs
- 1 tbsp Kosher salt
- 2 tsp Black pepper
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tbsp Olive oil
- 1 tbsp Fresh lemon juice
- 12 piece Metal skewers, 10 to 12 inch
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs
- 1 tbsp Kosher salt
- 2 tsp Black pepper
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tbsp Olive oil
- 1 tbsp Fresh lemon juice
- 12 piece Metal skewers, 10 to 12 inch
Instructions
Prepare the chicken
Trim and cut chicken into 1 to 1.25 inch pieces.
Equipment
- sharp knife
- cutting board
Ingredients
- boneless skinless chicken thighs (2 lb)
Make the seasoning
Combine salt, black pepper, smoked paprika, cumin, olive oil, and lemon juice in a small bowl.
Equipment
- small mixing bowl
Ingredients
- kosher salt (1 tbsp)
- black pepper (2 tsp)
- smoked paprika (2 tsp)
- ground cumin (1 tsp)
- olive oil (1 tbsp)
- fresh lemon juice (1 tbsp)
Season the chicken
Toss chicken thoroughly with seasoning mixture. Rest 10 minutes at room temperature.
Skewer the chicken
Thread chicken onto skewers with spacing between pieces.
Equipment
- metal skewers, 10 to 12 inch
Ingredients
- metal skewers (12 piece)
Preheat the cooking surface
Heat grill or grill pan to 450-500°F. Confirm with infrared thermometer.
Equipment
- cast iron grill pan or outdoor grill
- infrared thermometer
Cook the skewers
Cook 2 to 3 minutes per side until browned. Target internal temperature 165°F verified with instant-read thermometer.
Equipment
- cast iron grill pan or outdoor grill
- tongs
- instant-read meat thermometer
Rest the chicken
Rest skewers 3 minutes.
Equipment
- cutting board
Serve
Serve hot with any juices collected during resting spooned lightly over the skewers. This ensures proper execution and best results.
Before you cook
Cook notes
- • Smoked paprika and cumin add warmth without heat.
- • Lemon juice brightens the seasoning without creating a marinade.
- • The 10-minute rest allows flavors to penetrate without drawing moisture.
- • Resting juices can be spooned over the skewers for added flavor.
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