Chicken Kabobs with Harissa Yogurt Lime Marinade

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.

Curry Harissa Coconut Chicken

Our curry harissa coconut chicken recipe blends the Rojo spice blend with curry powder, coconut milk, chicken, and vegetables for a simple, warm, and flavorful dinner. Here’s the recipe:

Ingredients:

1 tablespoon cooking oil (we used avocado oil)

1 medium onion, diced (about 1.5 cups)

2 carrots, diced (about 1.5 cups)

1 tablespoon tomato paste

2 teaspoons The Rojo harissa spice blend

2 teaspoons curry powder

1 cup chicken stock

1 can coconut milk (13.66 ounces, we used unsweetened)

1 can diced tomatoes (14.5 ounces)

3 cups cooked chicken, diced or shredded

2 teaspoons arrowroot powder

2 tablespoons water or chicken stock

1 big handful of fresh baby spinach leaves

Salt and pepper to taste

Instructions:

In a large skillet, heat oil to medium heat. Add onion and carrots and sauté until onion is just translucent, about 5 minutes.

Add tomato paste, The Rojo harissa spice blend, and the curry powder to the vegetables. Stir to combine, warming the spices.

Add chicken stock, coconut milk, and diced tomatoes. Bring mixture to a steady simmer, then reduce heat. Simmer for about 15 minutes.

Add chicken. Stir to combine then simmer for 5 to 10 minutes.

While chicken is simmering, combine arrowroot and water or chicken stock. Stir to create a slurry then add to pan. Stir to Combine. Sauce should thicken slightly. If it gets too thick add a small amount of water or chicken stock until you get your desired consistency.

Add spinach. Stir to combine.

Serve with white or brown rice. Top with cilantro leaves for a boost of fresh flavor. In addition to the vegetables included in this recipes, thinly sliced red bell pepper could also be added. Enjoy!