Grilled Harissa Chicken Skewers With Herb Yogurt Dipping Sauce
Harissa, a paste made from red chili peppers, gives these chicken skewers a spicy, smoky flavor that’s balanced with a cool herb yogurt dipping sauce.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Harissa Chicken Skewers With Herb Yogurt Dipping Sauce
Prep Time30 Minutes
0Cook Time15 Minutes
Ingredients
FOR THE HOMEMADE HARISSA: 1 red bell pepper
6-7 red chili peppers (you can use whatever assortment of red peppers you like)
2 chipotles in adobo sauce
1 teaspoon caraway seed
1 teaspoon cumin seed
1 teaspoon coriander seed
3 cloves garlic
1 teaspoon salt
2 tablespoons olive oil
FOR THE HERB YOGURT DIPPING SAUCE: 1 cup plain yogurt
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 tablespoon chopped chives
½ teaspoon garlic powder
½ teaspoon salt
3 boneless skinless chicken breasts
Directions
- TO MAKE THE CHICKEN: Turn on broiler.
- Place bell pepper and cayenne peppers on baking sheet. Place under broiler and let broil until skins turn black.
- Turn peppers and repeat, until all sides are charred.
- Heat pan over medium-high heat.
- Add the cumin seed, caraway seed and coriander seeds, and toast until fragrant. This took me about 3-4 minutes.
- Place spices in spice grinder or mortar and pestle and grind the spices.
- Take stems off peppers and remove seeds if you prefer, then place peppers in food processor. I left my seeds in.
- Add spices, garlic and salt and turn food processor on low to puree the mixture.
- Add olive oil and continue to puree until smooth.
- TO MAKE THE YOGURT SAUCE: Combine yogurt, parsley, cilantro, chives, garlic powder, and salt. Stir well to combine.
- Refrigerate until ready to use.
- Cut chicken breasts into bite sized pieces.
- Toss with ½ cup of the harissa. Refrigerate 30 minutes, or up to overnight.
- Once you’re ready to cook, thread the chicken onto skewers. Depending on the size of your skewers, you will need 3-5 skewers. You don’t want to crowd the chicken.
- Heat grill to medium-high heat.
- Place chicken skewers on grill.
- Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
- Serve with herb yogurt dipping sauce.
30 minutes
Prep Time
15 minutes
Cook Time
0
Servings
Directions
- TO MAKE THE CHICKEN: Turn on broiler.
- Place bell pepper and cayenne peppers on baking sheet. Place under broiler and let broil until skins turn black.
- Turn peppers and repeat, until all sides are charred.
- Heat pan over medium-high heat.
- Add the cumin seed, caraway seed and coriander seeds, and toast until fragrant. This took me about 3-4 minutes.
- Place spices in spice grinder or mortar and pestle and grind the spices.
- Take stems off peppers and remove seeds if you prefer, then place peppers in food processor. I left my seeds in.
- Add spices, garlic and salt and turn food processor on low to puree the mixture.
- Add olive oil and continue to puree until smooth.
- TO MAKE THE YOGURT SAUCE: Combine yogurt, parsley, cilantro, chives, garlic powder, and salt. Stir well to combine.
- Refrigerate until ready to use.
- Cut chicken breasts into bite sized pieces.
- Toss with ½ cup of the harissa. Refrigerate 30 minutes, or up to overnight.
- Once you’re ready to cook, thread the chicken onto skewers. Depending on the size of your skewers, you will need 3-5 skewers. You don’t want to crowd the chicken.
- Heat grill to medium-high heat.
- Place chicken skewers on grill.
- Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
- Serve with herb yogurt dipping sauce.