Herb-Marinated Chicken Skewers with Harissa
Recipe from Food & Wine

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.


Herb-Marinated Chicken Skewers with Harissa
Fredrika Stjärne

by 2  people

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

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.

MAKE AHEAD
The harissa can be refrigerated for up to 5 days. Bring to room temperature before serving.
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