Harissa Yoghurt Chicken Skewers
Marinating chicken in yoghurt helps tenderise the meat, making it juicy and flavourful. Give it at least 30 minutes, or ideally leave it overnight for... the best results. You have a few choices for how to cook these skewers. You can bake them in the oven, cook them on a grill pan, or throw them on the barbecue if the weather’s good. Oven baking is fuss-free and great for batch cooking; pan-frying or barbecuing gives you those irresistible charred edges. There's no right or wrong — just whatever suits your day. They're delicious hot, straight from the pan, or served cold the next day. Read more Marinating chicken in yoghurt helps tenderise the meat, making it juicy and flavourful. Give it at least 30 minutes, or ideally leave it overnight for the best results. You have a few choices for how to cook these skewers. You can bake them in the oven, cook them on a grill pan, or throw them on the barbecue if the weather’s good. Oven baking is fuss-free and great for batch cooking; pan-frying or barbecuing gives you those irresistible charred edges. There's no right or wrong — just whatever suits your day. They're delicious hot, straight from the pan, or served cold the next day.
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NUTRITION PER SERVING (Read more)
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Ingredients
Method
Gather and prepare your ingredients. Place the skewers into a bowl and cover with water. Set aside to soak while you make the rest.
Place all ingredients into a bowl and toss to coat. Set aside to marinade for at least 30 minutes. You can do this up to 3 days in advance.
Drain the skewers and thread the chicken and vegetables onto them, alternating between meat and vegetables. Keep going until you have used them all up.
If pan frying, heat some olive oil in a pan over medium-high heat. Cook the skewers for 4-5 minutes on each side, until slightly blackened and cooked through. Resist the temptation to move the skewers as they cook -uninterrupted contact with the hot pan is what gives that nice char. To encourage even cooking, you can press down with the back of a spatula. If in doubt, cut into one of the centre pieces of meat. When the flesh is white and the juices run clear, the meat is done. Serve either hot or at room temperature. If oven baking, place onto a tray and bake in an oven preheated to 220°C/200°C fan for 15 minutes.
User comments (1)
Excellent flavours, cooked for 20 minutes and served with potato wedges and salad.