Description
A harissa marinade really brings these chicken kebabs to a whole other level. Earthiness and spice, along with a lemon yogurt base, make this chicken dish a perfect weeknight meal. Great for leftovers as well.
Ingredients
- 8 ounces, weight Lemon Yogurt
- ¼ cups Canola Oil
- ½ whole Lemon, Juiced
- ½ teaspoons Salt
- 1-½ Tablespoon Harissa Powder
- 4 whole Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
- 2 sprigs Fresh Rosemary (optional)
Preparation
Start by adding yogurt, oil, lemon juice, salt, and harissa powder to a mixing bowl. Using a whisk, mix together until everything is incorporated and nice and smooth.
Add in the cubed chicken (you can use chicken thighs if you want dark meat) and stir to coat the chicken. Cover and place in the refrigerator overnight.
The following day, heat grill to a medium heat. I use charcoal, but you do what you feel most comfortable doing.
While the grill heats, take a skewer (pre-soak skewers in water to prevent burning) and slide chicken cubes onto them. Once all of the chicken has been skewered, add them to the grill, turning as they cook. These will take about 10–15 minutes to cook through. I lay a few sprigs of rosemary over the top as well for some additional flavor, because why not. The marinade builds a nice crust on the chicken kebabs, which is great.
When you are ready to serve, remove from the grill and place on a serving tray, along with roasted vegetables, and a side dish such as rice.
Everyone loved these, and the harissa really made these pop in flavor. Hope you enjoy the harissa as much as I did!
