Description
These harissa chicken skewers are loaded with flavor thanks to the North African hot sauce, fresh veggies and traditional Moroccan spices. Served over a bed of couscous or with fresh bread, they make a wonderful meal in just 30 minutes.
Ingredients
Units
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- 2 tbsp olive oil
- 1 tbsp harissa paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 3 cloves garlic, grated or minced finely
- 2 lemons, cut in half
- 4 chicken thighs, each one cut into sixths
- 1 red onion, cut into eighths
- 1/2 cup cherry tomatoes
- 1 zucchini, cut into thick rounds
Instructions
- Start by prepping your grill or stovetop. Prep your cooking vessel of choice and heat to medium high heat.
- Prep the marinade. In a small bowl combine the oil, harissa, salt, pepper, cumin, paprika, garlic and the juice of one of the lemons. Mix well and set aside.
- Marinate the chicken & veggies. In a large bowl combine the pieces of chicken, onion, zucchini and whole tomatoes. Add the harissa sauce and mix well to coat everything with marinade.
- Thread the chicken & veggies on skewers. Make sure to alternate between pieces of chicken and veggies to make sure each skewer has an equal amount.
- Grill or cook. Add the skewers and remaining halved lemon to the grill or cook top and keep them on each side for a few minutes before turning. Continue this until the chicken is cooked through (usually takes around 10 minutes).
- Serve. Serve the skewers with a generous squeeze of the grilled lemon and fresh herbs. They are delicious served over a bed of couscous or with freshly baked bread.
Notes
If using wooden skewers, make sure to soak in water for at least an hour to prevent burning.
