Herb-Marinated Chicken Skewers with Harissa

recipe
Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.

Yield:

4

Recipe from

Food & Wine

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon rosemary leaves
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 teaspoon ground cumin
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
Salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
2 roasted red peppers from a jar, coarsely chopped
1 red Thai chile, with seeds chopped
1 garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Salt
Hummus, for serving

Preparation

Marinate the chicken: In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.

Meanwhile, Make the Harissa: In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.

In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.

Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.

Andres Barrera,

Food & Wine

April 2009
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