This recipe is based on a “Best of Epicurious” recipe for turkish barbecue chicken kebabs. I’ve made the recipe twice in the past two weeks. It is so simple, inexpensive and delicious. I modified the recipe with the substitution of Harissa Spice Mix instead of Aleppo Pepper. It just happened to be what was on hand. And, I threaded thin slices of fresh summer zucchini in-between the chicken for looks and an extra crunch.
I tend to think that chicken kebabs can be extremely dry if they aren’t marinated in something that maintains moisture. Something about the use of Greek yogurt in this marinade really does the trick. And, the addition of acidity in red wine vinegar and lemons breaks down the chicken to create a nice consistency and kick in flavor. You can use any spice blend you prefer – but be warned, this Harissa Spice has a kick!
Enjoy this recipe while it is still grilling season!
Yogurt-Marinated Chicken Kebabs with Harissa
- 1 1/2 tablespoons Harissa Spice Mix
- 2 teaspoons Hungarian sweet paprika
- 1 cup plain whole-milk Greek-style yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 1 unpeeled lemons, cut into thinly sliced rounds
- 1 or 2 pounds chicken breast, cut into 1/4 inch cubes
- 2 zucchini, cut into 1/4 inch long slices
24 hours in advance, combine the first 10 ingredients in a large bowl. Toss in the chicken cubes and refrigerate overnight.
The next day, but the zucchini lengthwise with a mandolin. You’ll want the zucchini thin enough to be pliable but thick enough to hold up on the grill. Using metal skewers (or wooden skewers soaked in water), skewer the chicken and thread zucchini in between. Season the kebabs once more with salt and pepper. Grill on high heat until chard and cooked through! Enjoy