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Grilled Harissa Chicken Skewers With Herb Yogurt Dipping SauceGrilled Harissa Chicken Skewers With Herb Yogurt Dipping Sauce
Grilled Harissa Chicken Skewers With Herb Yogurt Dipping Sauce
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
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Harissa Chicken Skewers with Yogurt Dipping Sauce
Grilled Harissa Chicken Skewers With Herb Yogurt Dipping Sauce
Prep Time30 Minutes
0
Cook Time15 Minutes
Ingredients
FOR THE HOMEMADE HARISSA: 1 red bell pepper
6-7 cayenne/chile/Anaheim 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
Directions
  1. TO MAKE THE CHICKEN: Turn on broiler.
  2. Place bell pepper and cayenne peppers on baking sheet. Place under broiler and let broil until skins turn black.
  3. Turn peppers and repeat, until all sides are charred.
  4. Heat pan over medium-high heat.
  5. Add the cumin seed, caraway seed and coriander seeds, and toast until fragrant. This took me about 3-4 minutes.
  6. Place spices in spice grinder or mortar and pestle and grind the spices.
  7. Take stems off peppers and remove seeds if you prefer, then place peppers in food processor. I left my seeds in.
  8. Add spices, garlic and salt and turn food processor on low to puree the mixture.
  9. Add olive oil and continue to puree until smooth.
  10. TO MAKE THE YOGURT SAUCE: Combine yogurt, parsley, cilantro, chives, garlic powder, and salt. Stir well to combine.
  11. Refrigerate until ready to use.
  12. Cut chicken breasts into bite sized pieces.
  13. Toss with ½ cup of the harissa. Refrigerate 30 minutes, or up to overnight.
  14. 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.
  15. Heat grill to medium-high heat.
  16. Place chicken skewers on grill.
  17. Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
  18. Serve with herb yogurt dipping sauce.
30 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
FOR THE HOMEMADE HARISSA: 1 red bell pepper
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
6-7 cayenne/chile/Anaheim peppers (you can use whatever assortment of red peppers you like)
Anaheim Peppers
Anaheim Peppers, 0.1 Pound
$0.80 avg/ea$7.99/lb
2 chipotles in adobo sauce
Embasa Chipotle Peppers in Adobo Sauce
Embasa Chipotle Peppers in Adobo Sauce, 7 Ounce
$3.35$0.48/oz
1 teaspoon caraway seed
McCormick Caraway Seeds
McCormick Caraway Seeds, 0.9 Ounce
$4.19$4.66/oz
1 teaspoon cumin seed
L&B Whole Cumin Seed
L&B Whole Cumin Seed, 2 Ounce
$6.49$3.25/oz
1 teaspoon coriander seed
McCormick Caraway Seeds
McCormick Caraway Seeds, 0.9 Ounce
$4.19$4.66/oz
3 cloves garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
FOR THE HERB YOGURT DIPPING SAUCE: 1 cup plain yogurt
Old Home Plain Yogurt
Old Home Plain Yogurt, 16 Ounce
$3.19$0.20/oz
2 tablespoons chopped parsley
Curly Parsley Bunch
Curly Parsley Bunch, 1 Each
$1.99
2 tablespoons chopped cilantro
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
1 tablespoon chopped chives
Boursin Basil & Chive Cheese
Boursin Basil & Chive Cheese, 5.2 Ounce
$7.99$1.54/oz
½ teaspoon garlic powder
L&B Garlic Powder
L&B Garlic Powder, 2.4 Ounce
Deal
$6.99 was $7.99$2.91/oz
½ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz

Directions

  1. TO MAKE THE CHICKEN: Turn on broiler.
  2. Place bell pepper and cayenne peppers on baking sheet. Place under broiler and let broil until skins turn black.
  3. Turn peppers and repeat, until all sides are charred.
  4. Heat pan over medium-high heat.
  5. Add the cumin seed, caraway seed and coriander seeds, and toast until fragrant. This took me about 3-4 minutes.
  6. Place spices in spice grinder or mortar and pestle and grind the spices.
  7. Take stems off peppers and remove seeds if you prefer, then place peppers in food processor. I left my seeds in.
  8. Add spices, garlic and salt and turn food processor on low to puree the mixture.
  9. Add olive oil and continue to puree until smooth.
  10. TO MAKE THE YOGURT SAUCE: Combine yogurt, parsley, cilantro, chives, garlic powder, and salt. Stir well to combine.
  11. Refrigerate until ready to use.
  12. Cut chicken breasts into bite sized pieces.
  13. Toss with ½ cup of the harissa. Refrigerate 30 minutes, or up to overnight.
  14. 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.
  15. Heat grill to medium-high heat.
  16. Place chicken skewers on grill.
  17. Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
  18. Serve with herb yogurt dipping sauce.