Chicken Skewer with Bell Peppers & Yogurt Sauce

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Chicken Skewer with Bell Peppers & Yogurt Sauce

Marinate the chicken with the Middle Eastern spice harrissa, warm ground cumin and finely chopped parsley. Put the chicken pieces on skewers along with bell peppers and grill on high. When done serve with the yogurt sauce. Chicken thighs are the softest, juiciest part of chicken that’s why these are perfect for grilling in the summer. I’m using my electric grill out of necessity (there has been no gas in our building for the last 2 months or so). Funny enough, until now I haven’t used this bulky piece of equipment for almost a year and certainly didn’t plan on utilizing it for the photo shoot but it really turned out to be fantastic during this period with no gas and I’m glad that I familiarized my self again with the wonderful benefits of grilling our food. Regardless if you are an avid grill master or just starting out with conquering the grill, this recipe is quite simple yet delicious and packed with flavors.

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Ingredients: skinless, boneless chicken thighs, bell peppers, parsley, harissa, ground cumin, Greek yogurt, garlic, lemon, lettuce leaves, white wine vinegar, extra-virgin olive oil, salt and pepper.

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Cut baby bell peppers in half lengthwise, clean out the seeds. Cut each half into two pieces.

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Cleaned and prepped baby bell peppers. These peppers are thinner and cook faster on the grill. If you can’t find these, use regular bell peppers cut into bite-size pieces.

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Chicken thighs are the juiciest part of chicken, there is no risk for them to get overcooked and become dry like chicken breast, for instance.

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Cut chicken thighs vertically into three pieces.

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Place chicken into a large bowl, add parley.

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Season with salt, add harissa spice and ground cumin.

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Pour olive oil.

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Fold the chicken strips in half and thread them onto skewers alternating with bell pepper pieces.

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Keep on threading and alternating between meat and bell peppers.

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Preheat electric grill to 450 F, grill pan or grill outside on medium-high heat.

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Grill for 10 minutes, turning once.

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If using electric grill, press the lid down.

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When cooked, the skewers will have nice grill marks on them.

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For the sauce: Finely mince garlic to a paste or use garlic press, place it to a bowl. Add yogurt, mix to combine.

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Add a squeeze of lemon juice.

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In a slow stream, pour in olive oil and whisk until sauce is emulsified. Season with salt and pepper. 

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Serve chicken skewers with yogurt and salad.

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Bon Appétit!
Svitlana

Chicken Skewer with Bell Peppers & Yogurt Sauce

recipe details

Serves 8

Ingredients

For the chicken

  • 2 pounds skinless, boneless chicken thighs
  • 6 baby bell peppers, cut into 4 pieces
  • 1 tablespoon harissa spice
  • 2 teaspoons ground cumin
  • 5 tablespoons flat-leaf parsley, finely chopped
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt

For the yogurt sauce

  • ½ cup Greek yogurt
  • 1 garlic clove, finely minced
  • ½ teaspoon lemon juice
  • Extra-virgin olive oil
  • Salt and freshly ground pepper

For the salad

  • Lettuce leaves, torn into bite-size pieces
  • 1 teaspoon white wine vinegar
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

Equipment

  • Bamboo skewers

Directions

  1. For the chicken: Place the chicken thighs on the cutting board with their width facing you. Cut them vertically into three pieces and place them into a large bowl (pieces will look like strips). Drizzle chicken with olive oil, season with salt, harissa spice and cumin. Add chopped parsley and mix to combine. Cover and refrigerate for at least 30 minutes or up or overnight.
  2. For the sauce: Finely mince garlic to a paste or use garlic press, place it to a bowl. Add yogurt, mix to combine. In a slow stream, pour in olive oil and whisk until sauce is emulsified. Season with salt and pepper, add a squeeze of lemon juice.
  3. Preheat electric grill to 450 F, grill pan or grill outside on medium-high heat. Fold the chicken strips in half and thread them onto skewers alternating with bell pepper pieces. Grill for 10 minutes, turning once. Serve with yogurt and salad.

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