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Method
Step 1
Combine the chicken, yoghurt and harissa in a bowl. Cover and place in the fridge for 1 hour to develop the flavours.
Step 2
To make the chilli-tomato sauce, place the tomato, chilli, garlic, paprika, lemon rind, lemon juice and honey in a food processor. Process until smooth. With the motor running, gradually add the oil in a thin, steady stream until combined. Season. Cover and place in the fridge to chill.
Step 3
Thread the chicken evenly among 12 metal or soaked bamboo skewers. Heat a greased barbecue grill or chargrill on high. Cook the skewers for 6 mins each side or until lightly charred and cooked through. Transfer to a plate and set aside for 5 mins to rest.
Step 4
Combine the onion, mint, parsley and dill in a small bowl. Divide pita and chicken among serving plates. Serve with the parsley mixture and chilli-tomato sauce.
Prep time20 mins20 minutes, + 5 mins resting & 1 hour marinating time
+ 5 mins resting & 1 hour marinating time
Ingredients
12 Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 2cm pieces
1 cup (280g) Coles Greek Style Natural Yoghurt
1 tbs harissa paste
1 red onion, thinly sliced
1/2 cup mint leaves, finely chopped
1/2 cup curly parsley leaves, coarsely chopped
1/2 cup dill sprigs, finely chopped
6 small pieces pita bread, toasted
Chilli-tomato sauce
1 vine-ripened tomato, chopped
1 long red chilli, seeded, finely chopped
2 garlic cloves, finely chopped
1 tsp ground paprika
1 lemon, rind finely grated, juiced
2 tbs honey
2 tbs extra virgin olive oil
Description
Spice up your week with this tasty chicken shish kebab recipe. Served with a chilli-tomato sauce, it packs a flavour punch.
Method
Step 1
Combine the chicken, yoghurt and harissa in a bowl. Cover and place in the fridge for 1 hour to develop the flavours.
Step 2
To make the chilli-tomato sauce, place the tomato, chilli, garlic, paprika, lemon rind, lemon juice and honey in a food processor. Process until smooth. With the motor running, gradually add the oil in a thin, steady stream until combined. Season. Cover and place in the fridge to chill.
Step 3
Thread the chicken evenly among 12 metal or soaked bamboo skewers. Heat a greased barbecue grill or chargrill on high. Cook the skewers for 6 mins each side or until lightly charred and cooked through. Transfer to a plate and set aside for 5 mins to rest.
Step 4
Combine the onion, mint, parsley and dill in a small bowl. Divide pita and chicken among serving plates. Serve with the parsley mixture and chilli-tomato sauce.
