Harissa Chicken Skewers

After a lackluster Lebanese/North African meal at a restaurant, I decided to take a "culinary trip" through the troubled  regions  of Middle East and North Africa. This is such a simple dish to make at home especially if you already have some harissa in your fridge and the marinade will work equally well with beef, lamb or even seafood. I served the skewers with fattoush (Lebanese bread salad) and that will be posted in the coming days.

P.S I have managed to restore my nasi minyak post that went missing since last week, unfortunately all your lovely comments are gone.

makes 20 skewers
you'll need 1 kg of chicken thigh fillets, excess fat removed and cut into chunks
20 bamboo skewers, soaked in water for at least an hour
fattoush salad to serve

for the marinade;
3 garlic cloves, crushed
3 tbs of homemade harissa or shop bought
2 tbs of olive oil
juice of half a lemon
salt and pepper to taste

To prepare the marinade - pound garlic with a little salt to a paste then add in the rest of the ingredients and mix well.

Remove excess fat from the chicken fillets and cut into large chunks.

Marinate chicken overnight (or at least an hour) and skew with soaked bamboo skewers.

Grill or bbq until golden and slightly charred.

Serve immediately with a salad of your choice.