Moroccan Chicken Skewers with Harissa Marinade
Grilled chicken skewers marinated in a spicy harissa sauce, served with a cooling yogurt-free dipping sauce. Be sure to use certified gluten-free harissa to ensure this recipe remains gluten-free.
Ingredients
- about 680 g Chicken breast
- 2 tbsp Harissa paste
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 cloves Garlic
- 0.5 tsp Salt
- 1 tsp Cumin
- 2 tbsp Cilantro
- 0.5 cup Vegan mayonnaise
- 1 tbsp Mint
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
- 2In a large bowl, whisk together the 2 tbsp harissa paste, 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves of minced garlic, 0.5 tsp salt, and 1 tsp cumin until well combined.
- 3Add the about 680 g of chicken cubes to the marinade and toss them until every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- 4Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
- 5Thread the marinated chicken cubes evenly onto skewers.
- 6Place the skewers on the preheated grill. Cook for 6-8 minutes per side, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C.
- 7While the chicken is grilling, prepare the dipping sauce: in a small bowl, combine the 0.5 cup vegan mayonnaise, 2 tbsp chopped cilantro, and 1 tbsp mint. Stir until everything is mixed together.
- 8Serve the grilled chicken skewers immediately with the prepared dipping sauce on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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