Tunisian Chicken Skewers with Spices and Harissa
Ah, these Tunisian chicken skewers are a direct trip to the fragrant souks. The harissa brings a gentle warmth that wakes up the taste buds, and the mix of cumin and coriander makes the flavors dance. I often make them for a dinner with friends, they're convivial and quick. If you're wondering about the difference between Tunisian and Moroccan cuisine, Tunisia uses more harissa and fish, while Morocco favors saffron and cinnamon. For an authentic Tunisian couscous, the secret is using homemade merguez and generous vegetables. These skewers capture all the essence of the Tunisian sun.
Ingredients
- chicken breasts500 g
- harissa2 tablespoons
- olive oil3 tablespoons
- lemon juice2 tablespoons
- garlic3 cloves
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- paprika1 teaspoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- red onions2
- green bell peppers2
- cherry tomatoes200 g
Instructions
- 1
Cut chicken into 3 cm cubes. In a bowl, mix harissa, olive oil, lemon juice, crushed garlic and all spices. Add chicken, coat well and marinate in the fridge for 30 minutes.
- 2
Meanwhile, cut onions into quarters, peppers into chunks and wash cherry tomatoes.
- 3
Thread alternately onto skewers (metal or soaked wooden ones) the marinated chicken, onions, peppers and tomatoes.
- 4
Heat a grill or pan over high heat. Grill skewers for 10-12 minutes, turning regularly, until chicken is cooked and lightly caramelized.
- 5
Serve hot with Tunisian bread, green salad and a squeeze of lemon.
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