These kebabs make wonderful use of Harissa, an African spice paste that adds a delicious smoky subtle heat to these melt in the mouth kebabs making them impossible to resist!
Method:
For the Kababs….
Thinly slice chicken breast. Thread on presoaked bamboo sticks. Pour Harissa marinade on top. Keep in marination for at least a couple of hours. Grill on a hot BBQ, basting with a little oil. Alternatively, heat oven to 500 degrees…bake for 25 minutes. Then broil for another 5 minutes. Serve over warm pita bread with a drizzle of yoghurt tahini sauce
For The Harissa marinade….
Process thick yoghurt along with Harissa paste, sauted caramelized onions, garlic, salt, ground cumin, lemon juice and a hint of honey/molasses to make a smooth paste.
Note: This marinade works great with tofu or paneer too!
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