Try these spicy Chicken Skewers with a glass of chilled Prelude.

Marinated Chicken Skewers with Harissa Sauce and Tassel Ridge Prelude are a perfect combination. Harissa is a flavorful but strong seasoning, and Tassel Ridge Prelude, a semi-sweet white wine with citrus, pear, nectarine, banana, and tropical fruit notes, will help to tame some of that spice.

Tassel Ridge Marinated Chicken Skewers with Harissa Sauce


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 below)


  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.

    Chef’s Note—Harissa Sauce is available in larger grocery stores or online.

Recipe Notes

Wine RecommendationTassel Ridge Prelude

Prelude is a semi-sweet white wine with citrus, pear, nectarine, banana, and tropical fruit notes. Made from St. Pepin grapes grown in our Mahaska County, Iowa, vineyards and Muscat grapes, pair Prelude with salads and spicy foods or serve it as an aperitif. Prelude is also a nice sipping wine. Serve chilled.


Tassel Ridge® Harissa Sauce


  • 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


  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.

    Chef’s Note—Harissa Sauce can be made ahead and refrigerated for up to 5 days.