Description
Tender chicken thighs marinated in a zesty lemon-garlic blend, grilled on skewers with cherry tomatoes, and served with a cool, spicy harissa yogurt sauce.
Ingredients
Units
Scale
- 1 1/2 pounds (680g) boneless skinless chicken thighs,cut into cubes
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) pepper
- 1 Tablespooon (15ml) complete seasoning
- 1/3 cup (79ml) olive oil
- 4 Tablespoons (59ml) red wine vinegar
- 1 1/2 Tablespoons (22ml) honey
- 1 Tablespoon (15ml) cumin
- 2 garlic cloves (finely minced or pressed)
- 1 pint (473ml) cherry or grape tomatoes
- 3 lemons (sliced in half)
- 1 cup (237ml) plain Greek yogurt
- 1 1/2 Tablespoons (22ml) harissa paste
- 1 1/2 Tablespoons (22ml) lemon juice
- Salt and pepper (to taste)
Instructions
- Chicken Skewers:
- Season the chicken with the salt, pepper, and complete seasoning and place it in a baking dish. Whisk together the olive oil, vinegar, honey, cumin, and garlic and pour it over the chicken. Marinate for at least 30 minutes, or overnight.
- Preheat grill to high heat (around 450-550°F / 232-288°C).
- Skewer the chicken, lemon halves, and tomatoes in an alternating pattern.
- Grill for 2-3 minutes per side, until the chicken juices run clear (internal temperature reaches 165°F / 74°C) and the chicken and lemons are charred. Serve with harissa yogurt sauce on the side.
- Harissa Yogurt Sauce:
- In a small bowl, combine the yogurt, harissa paste, and lemon juice. Season to taste with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean