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Chicken Kabobs with Harissa and Cucumber-Tomato Salad

Jamie Purviance

  • People

    Serves 4

  • Grilling Time

    8 to 10 mins

  • Prep Time

    30 mins

  • Marinating Time

    1 to 8 h

Ingredients
Instructions

the Ingredients

20151023095403 Row Poultry 69

Marinade

  • Completed step ⅓ cup plain yogurt
  • Completed step ⅓ cup olive oil
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 1 tablespoon finely chopped fresh oregano leaves
  • Completed step 1 tablespoon harissa, or to taste
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 tablespoon finely chopped garlic
 
  • Completed step 4 boneless, skinless chicken breast halves, each about 6 ounces, cut into 1½-inch pieces

Salad

  • Completed step 1 tablespoon red wine vinegar
  • Completed step 1 teaspoon finely chopped fresh oregano leaves
  • Completed step ½ teaspoon finely chopped garlic
  • Completed step ⅛ teaspoon salt
  • Completed step ⅛ teaspoon freshly ground black pepper
  • Completed step 3 tablespoons olive oil
  • Completed step ½ English cucumber, cut into thin half-moons
  • Completed step 24 red and/or yellow cherry tomatoes, each cut in half
  • Completed step ⅔ cup oil-cured black olives, each cut in half
  • Completed step 2 tablespoons roughly chopped fresh mint leaves
 
  • Completed step Cooked rice or warm pita bread

Special Equipment

  • 8 metal or bamboo skewers

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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. 
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
  • 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.
    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 an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread
    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 medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread

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