Harissa-Spiced Chicken Kebabs

Ingredients

• 1 lime
• 2 tablespoons sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher or sea salt
• ½ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion (any type), cut into 8 wedges (without removing the root end so they remain intact)
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup chopped fresh mint or cilantro, leaves and stems
• 2 large whole-wheat pita breads, halved crosswise and toasted (optional)

Instructions

1. 1Grate the zest from the lime into a large bowl using a fine rasp, then halve the lime and squeeze the juice into the same bowl.
2. 2Whisk the sweet paprika, ground cumin, ground coriander, smoked paprika, garlic powder, salt, black pepper, and olive oil into the lime juice until smooth.
3. 3Toss the intact onion wedges gently in the spice mixture to coat them, then transfer the onions to a plate and scrape any remaining paste back into the bowl.
4. 4Add the chicken pieces to the bowl and toss well to coat them in the marinade, then cover and let sit at room temperature for twenty minutes.
5. 5Leave the marinating chicken at room temperature for thirty minutes before grilling if you prepared the meat in advance and stored it in the refrigerator.
6. 6Thread the marinated chicken tightly onto four to six metal or compostable wooden skewers to help the meat retain its juices during cooking.
7. 7Spray a cold grill grate with cooking oil, preheat to medium-high heat around 400 degrees Fahrenheit, and arrange the skewers and onion wedges on the hot grill over direct heat.
8. 8Grill the chicken skewers for about fifteen minutes, turning them every two to three minutes until the meat is fully cooked and lightly charred.
9. 9Transfer the cooked skewers from the grill to a clean platter and let the meat rest for at least five minutes to lock in the juices.
10. 10Leave the onion wedges in place without turning them, cooking for about eighteen minutes total until they develop a light char, then remove them from the heat.
11. 11Arrange the rested chicken and charred onions on a serving platter, scatter fresh chopped mint over the top, and serve alongside toasted pita bread halves.
12. 12Upgrade the homemade spice paste by substituting whole spices for the pre-ground versions to achieve a deeper, more complex flavor profile.
13. 13Toast one tablespoon of cumin seeds, one teaspoon of whole coriander, and half a teaspoon of whole black peppercorns in a dry skillet over medium heat for three to four minutes until fragrant.
14. 14Crush the toasted whole spices into a fine powder using a mortar and pestle or a dedicated spice grinder, then combine them with the remaining paste ingredients.
15. 15Brush any extra spice paste onto fresh vegetables like zucchini or corn before grilling, or stir it into scrambled eggs and couscous for a quick flavor boost.
16. 16Keep any unused spice paste in a sealed container in the refrigerator for up to one month.

Nutrition

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