Marinated Chicken Skewers with Harissa Sauce and Tassel Ridge Rockets Glare Rosé® are a perfect combination. Harissa is a flavorful but strong seasoning, and Tassel Ridge Rockets Glare Rosé®, a sweet rosé with cherry on the nose, bright red cherries on the palate, and green apple on the finish, will help to tame some of that spice.

Tassel Ridge Marinated Chicken Skewers with Harissa Sauce

Ingredients

Chicken Skewer Ingredients:

  • ¼ cup olive oil
  • 1 Tbsp rosemary leaves
  • 1 tsp chopped thyme
  • 1 tsp chopped oregano
  • 1 tsp ground cumin
  • lbs boneless, skinless chicken breasts
  • salt
  • 10 oz of your favorite hummus
  • Harissa Sauce (recipe follows—can be made ahead and refrigerated for up to 5 days)

Instructions

  1. Combine olive oil, rosemary, thyme, oregano, and cumin in large bowl. Cut chicken into 1½-inch cubes. Add to olive oil mixture. Toss well. Cover. Refrigerate at least 2 hours or overnight. Thread chicken onto 8 metal skewers. Season with salt. Grill over medium-high heat, turning until nicely charred and cooked through, about 14 minutes (internal temperature should reach 165°F.) Serve with hummus and Harissa Sauce. Serves 4.

Recipe Notes

Wine Recommendation—Tassel Ridge Rockets Glare Rosé®

Rockets Glare Rosé® is a sweet rosé with cherry on the nose, bright red cherries on the palate, and green apple on the finish. Made from Sabrevois and La Crosse grapes grown in our Mahaska County, Iowa, vineyards, pair Rockets Glare Rosé with your favorite spicy foods. Serve chilled.

 

Tassel Ridge® Harissa Sauce

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 2 roasted red peppers, from jar, drained and coarsely chopped
  • 1 red Thai chile, with seeds, chopped
  • 1 clove garlic, chopped
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • salt

Instructions

  1. Toast cumin, coriander, and caraway seeds in a small skillet over medium-high heat, shaking skillet 2 to 3 times, until spices are fragrant, about 2 minutes. Transfer to a spice grinder. Cool completely. Grind to a powder. Puree red peppers, chile, garlic, olive oil, lemon juice, and ground spices in blender. Season with salt. Refrigerate up to 5 days.