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
- 1½ lbs boneless skinless chicken breasts
- 10 oz of your favorite hummus
- Harissa Sauce - recipe follows—can be made ahead and refrigerated for up to 5 days
Harissa Sauce Ingredients:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 2 roasted red peppers from jar, coarsely chopped
- 1 red Thai chile with seeds, chopped
- 1 clove garlic chopped
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
Chicken Skewer Directions:
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 (chicken should reach 165°F.) Serve with hummus and Harissa Sauce. Serves 4.
Harissa Sauce Directions:
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.
Wine Recommendation — Tassel Ridge Iowa Marquette Rosé or Steuben Harissa is a flavorful but strong seasoning, so it needs a fruity wine with some body. Tassel Ridge Iowa Marquette Rosé is my choice. Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. It is made from Marquette grapes grown in our Mahaska County, Iowa vineyards. Serve chilled. If you prefer a sweeter wine, I suggest Tassel Ridge Steuben.— Bob Wersen, Owner, Tassel Ridge Winery.