Description
Discover how to make Zesty Greek Chicken Pasta with Spicy Harissa! Learn to create a flavorful, vibrant dish that adds a spicy twist to your Mediterranean meals.
Ingredients
- 2 lb (907 g) s 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 bowl, mix together the Greek yogurt, olive oil, harissa paste, lemon zest, lemon juice, grated garlic, spices, salt, and pepper. If you plan to use skewers, slice the chicken into chunks about 2 inches in size, and then add them to the yogurt mixture. If not using skewers, you can leave the chicken pieces whole. Coat the chicken thoroughly with the marinade, cover the bowl, and refrigerate for at least 3 hours, but no more than 25 hours.
- Take the chicken out of the marinade, removing any excess. Thread the chicken pieces onto long skewers, ensuring they are not too crowded. You will likely need between 8 to 10 skewers. Alternatively, you can place the chicken directly on the grill instead of using skewers.
- Heat up a grill or grill pan to medium-high heat. Lightly coat the grill surface with a neutral oil that can withstand high temperatures. Cook the chicken until it turns golden brown and is fully cooked, turning it occasionally. This should take about 13 to 15 minutes. Move the cooked chicken to a serving platter, sprinkle lightly with salt, and serve.
Notes
- Massage the yogurt marinade thoroughly into the chicken for enhanced flavor before chillingnZest the lemon carefully, avoiding the white pith to prevent bitterness in the marinadenFinely grate the garlic to ensure even distribution of flavor throughout the chicken
