Recipes

Chicken Kabobs with Harissa and Cucumber-Tomato Salad

Preparation & Cooking Time: Prep time: 30 minutes | Marinating time: 1 to 8 hours | Grilling time: 8 to 10 minutes
Serves: 4

Ingredients

Recipe by Jamie Purviance

Marinade

  • ? cup plain yogurt
  • ? cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1–2 tablespoons harissa, depending on your preferred heat level
  • 1 teaspoon kosher salt
  • 1 tablespoon finely chopped garlic

  • 4 boneless, skinless chicken breast halves, each about 6 ounces, cut into 1½-inch pieces

Salad

  • 1 tablespoon red wine vinegar
  • 1 teaspoon finely chopped fresh oregano leaves
  • ½ teaspoon finely chopped garlic
  • ? teaspoon salt
  • ? teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ½ English cucumber, cut into thin half-moons
  • 2 cups red and/or yellow cherry tomatoes, each cut in half
  • ? cup oil-cured black olives, each cut in half
  • 2 tablespoons roughly chopped fresh mint leaves

  • Cooked rice or warm pita bread

Method

  1. In a medium bowl whisk the marinade ingredients (the marinade may look slightly curdled). Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours, turning the chicken occasionally. Allow the chicken to stand at room temperature 15 to 30 minutes before grilling. 

  2. If using bamboo skewers, soak in water for at least 30 minutes.

  3. Prepare the grill for direct cooking over medium heat (350° to 400°F).

  4. In a large bowl whisk the vinegar, oregano, garlic, salt, and pepper. Slowly add the olive oil, whisking constantly to emulsify the vinaigrette. Add the cucumber, tomatoes, olives, and mint.

  5. Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over direct medium heat, with the lid closed, until the chicken is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread.


Notes

Special equipment: 8 metal or bamboo skewers