Harissa Chicken Skewers with Olive Mayonnaise
So simple to execute and great for a gathering. These spicy skewers will go down a treat with your guests.
We have used small metal skewers here, but they will work fine with simple wooden skewers, just make sure you soak them before hand so they don’t burn under the grill. Alternatively, simply cook the chicken first and thread them afterwards.
Ingredients for 12 skewers:
- 500g skinless chicken breasts
- 1 heaped tablespoon of OEA Chilli Harissa
- Drizzle of oil
- Pinch of Salt
For the Black Olive Mayo
- 2 tbsp Mayonnaise
- 1 tbsp finely chopped OEA Pitted Kalamata Olives
- Squeeze of lemon juice
Method:
Slice each of chicken breasts lengthways into 4 pieces, mix in a bowl with the harissa the salt and a drizzle of oil.
Leave to marinade for a couple of hours or overnight in the fridge.
Preheat grill to highest setting, grill for 20 minutes (ish) until cooked through and slightly charred.
While the chicken is cooking make the mayo.
Mix the finely chopped Kalamata with the mayo, squeeze in the lemon juice, mix. You want a nice dipping consistency.
Once the chicken is cooked, arrange on a suitable serving platter with a bowl of the mayo on the side.
These are delicious hot or cold so you can make them in advance.
