Herb Marinated Chicken Skewers

By khojnicki

Ingredients

• Chicken:
• 1/4 c. extra virgin olive oil
• 1 tbsp rosemary leaves
• 1 tsp chopped thyme
• 1 tsp. chopped oregano
• 1 tsp. ground cumin
• 1 1/2 lbs. skinless, boneless chicken breast halves cut into 1 1/2 in. cubes
• Harissa:
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp caraway seeds
• 2 roasted red peppers from a jar, drained and coarsely chopped
• 1 red Thai chile, with seeds, chopped
• 1 garlic clove, chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• Salt
• Store bought hummus for serving

Details

Servings 4
Preparation time 120mins
Cooking time 165mins

Preparation

Step 1

Marinate the chicken in a large bowl, combining the olive oil with rosemary leaves, thyme, oregano and ground cumin. Add the cubes of chicken and toss well to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for at least two hours or overnight.
Meanwhile, to make the harissa, toast the cumin, coriander and caraway seeds over moderately high heat in a small skillet, shaking the skillet a few times until the spices are fragrant, about 2 mins. Transfer the seeds to a spice grinder and let cool completely. Grind the spices into a powder.
In a blender, combine the roasted red peppers with the chopped Thai chile, garlic, olive oil, lemon juice and ground spices and puree until very smooth. Season the harissa with salt and transfer to a small serving bowl.
Light a grill. thread the chicken cubes onto 8 skewers. Season the chicken with salt and grill over moderately high heat, turning frequently, until nicely charred on the outside and just cooked through, about 14 mins. Serve the chicken skewers with the harissa and hummus.