Harissa & Lime Chicken Kebabs
Chicken kebabs marinated in harissa & lime
Servings: 4 (to 6)
- 1.2 kg chicken breasts (about 4 to 5 large chicken breasts)
- 4 tbsp harissa paste (I use Belazu Rose Harissa)
- 4 tbsp Greek yoghurt
- 4 cloves garlic (crushed or minced)
- Juice of 1 large lime
- 2 tsp dried za'atar leaves or oregano
- Salt and Pepper
- 1 to 2 tbsp butter and / or olive oil (Melted - to baste the chicken while cooking)
Chop your chicken into chunks (fairly large as they will shrink when cooking). Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a bright red / orange colour.
Cover and leave in the fridge for the flavours to develop for a minimum of 4 hrs but best left overnight. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 / 6 skewers and cook, basting with the butter and / or olive oil and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq or grill (depending on how hot your bbq / grill is).
Serve alongside chips, rice or lavash bread / flatbread, salad, mezze-style dishes including hummus and yoghurt dips.