Name: Chicken Kabobs with Harissa and Cucumber-Tomato Salad
Prep time: 30 min
Cook time: 8 h 10 min
Total time: 8 h 40 min
Yield: 4 servings
Ingredients: ⅓ cup/95 grams plain yogurt; ⅓ cup/80 milliliters olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped fresh oregano leaves; 1 tablespoon harissa, or to taste; 1 teaspoon kosher salt; 1 tablespoon finely chopped garlic; 4 boneless, skinless chicken breast halves, each about 6 ounces, cut into 1½-inch pieces; 1 tablespoon red wine vinegar; 1 teaspoon finely chopped fresh oregano leaves; ½ teaspoon finely chopped garlic; ⅛ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 3 tablespoons olive oil; ½ English cucumber, cut into thin half-moons; 24 red and/or yellow cherry tomatoes, each cut in half; ⅔ cup/110 grams oil-cured black olives, each cut in half; 2 tablespoons roughly chopped fresh mint leaves; Cooked rice or warm pita bread

Ingredients

Marinade

Salad

Special Equipment

8 metal or bamboo skewers

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Instructions

In a medium bowl whisk the marinade ingredients (the marinade may look slightly curdled). Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours, turning the chicken occasionally. Allow the chicken to stand at room temperature 15 to 30 minutes before grilling.
If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat (350° to 400°F) .
Prepare the grill for cooking over medium heat (400°F) .
In a large bowl whisk the vinegar, oregano, garlic, salt, and pepper. Slowly add the olive oil, whisking constantly to emulsify the vinaigrette. Add the cucumber, tomatoes, olives, and mint.
Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over direct medium heat, with the lid closed, until the chicken is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread.
Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread
Thread the chicken onto the skewers leaving a very small space between each piece and making sure each piece is spread as flat as possible. Grill the skewers over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F , 8 to 10 minutes, turning two or three times. Serve the skewers warm with the salad and rice or pita bread