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Harissa chicken kebabs
3 large cloves garlic, minced
1 lime, juiced
3 generous Flavourmagic Harissa spice blend
2 teaspoons ground coriander
1 teaspoon ground cumin
1/3 cup olive oil
skinless boneless chicken breasts (the marinade makes enough to coat 2-4 lbs of chicken)
Harissa Aioli for serving (see recipe below)
Prepare the marinade. In a large bowl, whisk together the garlic, lime juice, Harissa, spices and olive oil.
Cut the chicken breasts into cubes about 1 inch to 1 1/2 inches in size. Add cubed chicken to the marinade. Cover and refrigerate for at least an hour (the longer the better).
When you are ready to grill, thread chicken onto skewers. Grill over high heat for 12-15 minutes or until the chicken juices run clear.
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 small clove garlic, minced
2 teaspoons Harissa
Combine mayo, lime juice, garlic and Harissa in a medium bowl, season with salt and whisk to combine. Chill until ready to serve.