Harissa Grilled Chicken Skewers with Lemon Yogurt Sauce
Prep Time
Cooking Mode
This chicken and harissa combo is a hot hit for summer grilling menus, and it comes with a cooling yogurt sauce to balance the dish. Serve with naan or rice, and salad.
3 tbsp harissa paste
3 tbsp olive oil
3 cloves of garlic, minced or grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 lemon, zested and juiced (about 30 mL juice)
1 tsp kosher salt
2 lbs boneless, skinless chicken thighs, cut into chunks (about 8 thighs)
Lemon Yogurt Sauce
1 cup plain Greek yogurt
1 clove garlic, grated
1 tsp lemon zest
2 tbsp lemon juice
1 tsp honey
½ tsp salt
Garnish
Fresh mint leaves
¼ cup toasted slivered almonds
3 tbsp harissa paste
3 tbsp olive oil
3 cloves of garlic, minced or grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 lemon, zested and juiced (about 30 mL juice)
1 tsp kosher salt
2 lbs boneless, skinless chicken thighs, cut into chunks (about 8 thighs)
Lemon Yogurt Sauce
1 cup plain Greek yogurt
1 clove garlic, grated
1 tsp lemon zest
2 tbsp lemon juice
1 tsp honey
½ tsp salt
Garnish
Fresh mint leaves
¼ cup toasted slivered almonds
Directions
1Marinate the chicken: In a bowl, combine harissa, olive oil, garlic, cumin, coriander, paprika, lemon zest and juice, and salt. Toss chicken pieces in the mixture to coat. Marinate 1 hr., or overnight for best flavour.
2Prepare the yogurt sauce: In a small bowl, whisk together Greek yogurt, garlic, lemon zest, lemon juice, honey, and salt. Chill until ready to serve.
3Preheat a clean, oiled grill to medium-high heat. Thread marinated chicken pieces onto soaked wooden skewers or metal skewers.
4Grill chicken skewers 12 to 15 min., turning occasionally, until lightly charred and cooked through to 165°F (74°C).
5To serve, spoon lemon yogurt sauce onto the plate. Arrange skewers on top, then sprinkle with almonds and fresh mint.
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Personal Note
Personal Note