This is a gem of a weeknight meal. Served with cous cous or bulgur wheat for a meal that is satisfying and filling while still being healthy. If you’re not a massive fan of spicy foods take note, the yogurt makes the harissa far less spicy but still flavoursome. Mostly I just like this recipe as I get a tasty meal without much effort – if you work full time its always worth having a few recipes in your repertoire that you can whip up in under 20 minutes.
To make the kebabs you will need (serves 2)
2 large chicken breasts or 3 smaller ones
4 tbsps yogurt or creme fraiche
1/2 tsp chilli powder
1/2 red onion
1 clove garlic
2 tsp harissa spices
2 tsp tomato puree
Salt and pepper
Peel your onion and either grate it or use your blender to chop it finely. Peel and crush your garlic and add the onion and garlic to your yogurt along with the dry ingredients and tomato puree. Cut your chicken into 3cm(ish) pieces and add to your yogurt mix. Marinate in the fridge for at least an hour – I like to make it in the morning before work or the night before. When you want to eat the chicken thread it onto wooden or metal skewers (we have long metal ones which make me think of Turkish restaurants). Grill for around 8 minutes when turn over the skewers so the meat is evenly cooked.
Serve with your choice of bulgur wheat, cous cous, roast vegetables or salad, or pitta bread and humus – basically any way you will enjoy.