The addition of Greek yogurt adds a savory tangy, creaminess to traditional marinades. Together with The Rojo Harissa Spice Blend, this recipe will soon be a summer favorite!
Ingredients:
1/4 cup olive oil
1/2 cup plain Greek yogurt (we use Cabot’s Greek Yogurt)
2 to 3 tablespoons The Rojo Harissa Spice Blend
Juice of 1 lime
3 chicken breasts, cut into 1-inch pieces
Instructions:
In a large glass bowl or resealable food-storage bag, combine first four ingredients. Add chicken and stir or turn to coat with the harissa yogurt lime marinade. Refrigerate up to 1 hour.
Preheat your gas or charcoal grill. To avoid burning, grill the kabobs over indirect heat. To prepare a charcoal grill, spread coals over one side of the grill, leaving one side charcoal free. For a gas grill, preheat one burner/zone to medium high (about 375 degrees) and leave one zone unlit or on low.
Remove chicken from marinade, thread on to metal skewers, and place the kabobs on the indirect, charcoal free side of the grill. Cover the grill and cook for 10 to 15 minutes, turning occasionally until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Notes:
Flat, stainless steel metal skewers work best for any kabob recipe to prevent the food from spinning as you turn the kabobs. Metal skewers are reusable and clean easily.
Grilling over indirect heat prevents burning the kabobs. Grill manufacturers and models have different grilling surfaces. Consult owner’s manual for best techniques on your grill.
We prefer all meat or all vegetable/fruit skewers because cooking times may vary. For accompanying vegetables and fruits in this recipe, we like red onion, zucchini, red bell pepper, and pineapple.
All ingredients should be cut in consistent sizes to ensure the individual pieces do not become over- or under-done. One-inch pieces are an optimal size.