Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons harissa paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together harissa paste, lemon juice, olive oil, cumin, smoked paprika, salt, and black pepper.
2. Add chicken cubes to the bowl and toss to coat evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Thread chicken cubes onto soaked wooden skewers, leaving a little space between each piece.
6. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
7. Remove skewers from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 4 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 3g
- Protein: 28g
- Fiber: 1g
- Sugar: 1g
- Sodium: 400mg
- Cholesterol: 80mg
Substitutions for ingredients:
- Harissa paste can be substituted with any other spicy paste or sauce, such as sriracha or hot sauce.
- Chicken can be substituted with any other protein, such as beef, pork, or tofu.
Variations:
- Add vegetables to the skewers, such as bell peppers, onions, or zucchini.
- Serve skewers with a side of couscous or quinoa.
- Top skewers with a dollop of Greek yogurt or tzatziki sauce.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers, leave a little space between each piece of chicken for even cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve skewers on a platter with a sprinkle of chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Garnish skewers with a squeeze of fresh lemon juice or a sprinkle of lemon zest.
Pairings:
- Serve skewers with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair skewers with a light and refreshing salad, such as a cucumber and tomato salad.
Suggested side dishes:
- Couscous
- Quinoa
- Roasted vegetables
- Cucumber and tomato salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and work surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure that chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Harissa is a North African hot chili paste made from roasted peppers, spices, and herbs.
Flavor profiles:
- Spicy, smoky, tangy
Serving suggestions:
- Serve skewers as a main course for a summer barbecue or as an appetizer for a party.
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