Description
Discover how to make Greek Chicken Pasta with Spicy Harissa Feta Cream, a flavorful fusion that will elevate your cooking skills. Perfect for a quick, delicious meal!
Ingredients
- 2 lb (907 g) boneless skinless chicken thighs or breast
- 1 cup (240 ml) full-fat Greek yogurt
- 1/4 cup (60 ml) harissa paste
- 3 tbsp (45 ml) olive oil
- 1/2 lemon – zest and juice
- 3 cloves garlic – grated
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) turmeric
- 2 tsp (10 ml) smoked paprika
- 1 tbsp (15 ml) kosher salt
- Freshly cracked black pepper
Instructions
- In a medium-sized mixing bowl, combine the full-fat Greek yogurt, olive oil, harissa paste, zest and juice of half a lemon, grated garlic cloves, ground cumin, turmeric, smoked paprika, kosher salt, and freshly cracked black pepper. If you intend to use skewers, chop the chicken into roughly 2-inch pieces and submerge them in the yogurt blend. If you opt not to use skewers, keep the chicken whole. Ensure the chicken is well-coated with the marinade, cover the bowl, and place it in the refrigerator for a minimum of 3 hours, but no longer than 25 hours.
- Remove the chicken from the marinade, shaking off any excess. Slide the chicken pieces onto long skewers, making sure not to overcrowd them. You may require 8 to 10 skewers. Alternatively, you can grill the chicken directly without using skewers.
- Preheat a grill or grill pan to medium-high. Lightly brush the grill surface with a neutral oil that can withstand high heat. Grill the chicken until it is golden brown and thoroughly cooked, making sure to turn it occasionally. This process should take approximately 13 to 15 minutes. Transfer the cooked chicken to a serving dish, sprinkle with a little salt, and serve.
Notes
- Zest the lemon over the marinade to capture the essential oils.
- Finely grate garlic for even distribution and flavor enhancement.
- Thoroughly mix yogurt and spices for consistent color and flavor.
