Chicken Kebab Skewers with Pink Harissa Sauce by @lesgourmandisesdeloubna

45 min

4 servings

🍗

1 kg

Chicken breast

🫑

1

Red bell pepper

🧅

1

Onion

🧄

3 cloves

Garlic

🍋

1

Lemon zest

🌿

Parsley

🧂

Salt

⚫

Pepper

🌶️

Smoked paprika

🫙

Sumac

🧂

Four spice blend

🌽

2 tbsp

Cornstarch

🫒

7 tbsp

Olive oil

🫑

Pepper and onion juice

🍯

1 tbsp

Pomegranate molasses

🥣

4 tbsp

Greek yogurt

🌱

1 tbsp

Tahini

🌶️

1 tsp

Harissa

🍋

0.5

Lemon juice

🍞

Lebanese bread

🥬

Arugula

  1. Chop
    • Red bell pepper
    • Onion

    Finely chop the red bell pepper and onion.

  2. Press
    • Red bell pepper
    • Onion

    Press the chopped pepper and onion to extract the juice, and set the juice aside.

  3. Blend
    • Chicken breast
    • Red bell pepper
    • Onion

    Add the chopped pepper and onion to the minced chicken breast, along with parsley, lemon zest, garlic, salt, pepper, smoked paprika, sumac, four spice blend, cornstarch and olive oil, and mix well.

  4. Shape
    • Chicken breast

    Either let the mixture rest in the fridge, or shape it directly into skewers with oiled hands so it doesn't stick, forming small or large kebabs as preferred.

  5. Bake
    • Chicken breast

    Bake the skewers at 220°C.

  6. Mix
    • Olive oil
    • Tahini
    • Garlic

    Mix olive oil, tahini, harissa, garlic, lemon juice, olive oil, salt and pepper to make the pink sauce.

  7. Stir
    • Pepper and onion juice
    • Pomegranate molasses

    Take the reserved pepper and onion juice and stir in the pomegranate molasses to make the glaze.

  8. Brush
    • Chicken breast
    • Pomegranate molasses
    • Pepper and onion juice

    Halfway through cooking, brush the skewers with the glaze to give them a nice shine, then bake for another 2-3 minutes.

  9. Serve
    • Chicken breast
    • Lebanese bread
    • Onion

    Serve the kebab skewers with Lebanese bread, onions with sumac, arugula and the pink sauce on top.

Chicken Kebab Skewers with Pink Harissa Sauce by @lesgourmandisesdeloubna

45 min

4 servings

🍗

1 kg

Chicken breast

🫑

1

Red bell pepper

🧅

1

Onion

🧄

3 cloves

Garlic

🍋

1

Lemon zest

🌿

Parsley

🧂

Salt

⚫

Pepper

🌶️

Smoked paprika

🫙

Sumac

🧂

Four spice blend

🌽

2 tbsp

Cornstarch

🫒

7 tbsp

Olive oil

🫑

Pepper and onion juice

🍯

1 tbsp

Pomegranate molasses

🥣

4 tbsp

Greek yogurt

🌱

1 tbsp

Tahini

🌶️

1 tsp

Harissa

🍋

0.5

Lemon juice

🍞

Lebanese bread

🥬

Arugula

Preparation Steps

  1. Step 1/9

    Finely chop the red bell pepper and onion.

    🫑Red bell pepper
    🧅Onion
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Press the chopped pepper and onion to extract the juice, and set the juice aside.

    🫑Red bell pepper
    🧅Onion
    🫑Pepper and onion juice
    🧃Fine sieve or cloth (for pressing juice)

  3. Step 3/9

    Add the chopped pepper and onion to the minced chicken breast, along with parsley, lemon zest, garlic, salt, pepper, smoked paprika, sumac, four spice blend, cornstarch and olive oil, and mix well.

    🍗Chicken breast
    🫑Red bell pepper
    🧅Onion
    🌿Parsley
    🍋Lemon zest
    🧄Garlic
    🧂Salt
    ⚫Pepper
    🌶️Smoked paprika
    🫙Sumac
    🧂Four spice blend
    🌽Cornstarch
    🫒Olive oil
    🥣Mixing bowl

  4. Step 4/9

    Either let the mixture rest in the fridge, or shape it directly into skewers with oiled hands so it doesn't stick, forming small or large kebabs as preferred.

    🍗Chicken breast
    🍢Skewers

  5. Step 5/9

    Bake the skewers at 220°C.

    🍗Chicken breast
    🍢Skewers
    🍳Baking tray

  6. Step 6/9

    Mix olive oil, tahini, harissa, garlic, lemon juice, olive oil, salt and pepper to make the pink sauce.

    🫒Olive oil
    🌱Tahini
    🌶️Harissa
    🧄Garlic
    🍋Lemon juice
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  7. Step 7/9

    Take the reserved pepper and onion juice and stir in the pomegranate molasses to make the glaze.

    🫑Pepper and onion juice
    🍯Pomegranate molasses
    🥣Mixing bowl

  8. Step 8/9

    Halfway through cooking, brush the skewers with the glaze to give them a nice shine, then bake for another 2-3 minutes.

    🍗Chicken breast
    🍯Pomegranate molasses
    🫑Pepper and onion juice
    🍢Skewers
    🍳Baking tray
    🖌️Pastry brush

  9. Step 9/9

    Serve the kebab skewers with Lebanese bread, onions with sumac, arugula and the pink sauce on top.

    🍗Chicken breast
    🍞Lebanese bread
    🧅Onion
    🥬Arugula
    🥣Greek yogurt
    🌱Tahini
    🌶️Harissa
    🧄Garlic
    🍋Lemon juice
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍢Skewers

Composition

Ingredients

Types

Meat, Poultry, Vegetables, Fruits, Herbs, Spices, Starch, Oils, Condiments, Dairy, Seeds, Bread, Grains

Ingredients

Chicken breast, Red bell pepper, Onion, Garlic, Lemon zest, Parsley, Salt, Pepper, Smoked paprika, Sumac, Four spice blend, Cornstarch, Olive oil, Pepper and onion juice, Pomegranate molasses, Greek yogurt, Tahini, Harissa, Lemon juice, Lebanese bread, Arugula

Notes

Chicken breast (minced), Onion (medium, with sumac, for serving), Garlic (grated, for the sauce), Lemon zest (zest of one lemon), Parsley (mentioned in the voice-over, amount not given), Salt (to taste, for the sauce), Pepper (to taste, for the sauce), Sumac (a little), Four spice blend (quatre épices), Olive oil (for the chicken mixture), Pomegranate molasses (for the glaze), Greek yogurt (thick), Lebanese bread (for serving), Arugula (for serving)

Allergens

Milk, Sesame, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, Low-Carb, Halal, soy-free

Calories

380 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 10g, Fat: 20g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 650mg, Calcium: 80mg, Iron: 2mg

Vitamins

Vitamin C: 45mg, Vitamin B6: 0.9mg, Vitamin A: 400mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Skewers, Baking tray, Pastry brush, Fine sieve or cloth (for pressing juice)

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Tunisia, North Africa

Various

Aspect

Texture

Tender, Juicy, Creamy

Flavors

Smoky, Spiced, Zesty, Tangy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw marinated chicken mixture : up to 24 hours (refrigerated,covered), cooked skewers : 2-3 days (refrigerated,in an airtight container), pink sauce : up to 3 days (refrigerated,in a sealed container), cooked skewers : up to 2 months (freezer,in an airtight container or freezer bag)