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Harissa Chicken Skewers

July 15, 2009

This recipe has four ingredients and couldn’t be simpler.  It’s a great compliment to Mediterranean side dishes like a Turkish

harissa chicken skewers

harissa chicken skewers

Chickpea Salad I will post tomorrow, or tabouli or fattoush.  The key is harissa, a North African red pepper paste that’s really flavorful- it’s spicy and garlicky.  I bought a tube in San Francisco, but you can also make it.  This recipe is based on one from Nigel Slater found here, but I modified it a bit as well.   I used 2 pounds of chicken thighs for this, and it just fed 3 very hungry people.  I think 2 pounds should feed more like 4-6, because this made 6 large skewers worth.


2 T harissa (harissa will vary in spiciness, so taste yours and add less if necessary)

2 T whole milk plain yogurt

1 T olive oil

2 lbs boneless, skinless chicken thighs, or breasts cut into bite-size pieces

Wooden skewers soaked in water for 30 minutes, or metal skewers


In a large bowl, combine harissa, yogurt and olive oil.  Add chicken pieces and toss to coat.  Marinate in the refrigerator for at least 30 minutes.  Skewer chicken pieces and grill until done, about 2-4 minutes per side.  Serve with additional harissa on the side.

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