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.
Wine Recommendation—Tassel 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.