Herb-marinated Chicken Skewers With Harissa

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 tablespoon rosemary
• 1 teaspoon chopped thyme
• 1 teaspoon chopped oregano
• 1 teaspoon ground cumin
• 1 1/2 lbs chicken breast halves, cut into 1 1/2-inch cubes
• salt
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon caraway seed
• 2 roasted red peppers, from a jars, coarsely chopped
• 1 red thai chile, with seeds, chopped
• 1 garlic clove, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• salt
• hummus, for serving

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 make ahead.
• 6 the harissa can be refrigerated for up to 5 days. bring to room temperature before serving.