Directions:
- Marinate the chicken: In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
- Meanwhile, Make the Harissa: In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
- In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
- Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.91 Kcal (1800 kJ) | ||
| Calories from fat | 282.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.43g | 48% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 556.99mg | 23% | |
| Potassium | 578.94mg | 12% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 34.45g | 69% | |
| Vitamin C | 61.2mg | 102% | |
| Iron | 16mg | 89% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 163.21 Kcal (683 kJ) | ||
| Calories from fat | 107.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 48% | |
|---|---|---|---|
| Cholesterol | 38.09mg | 33% | |
| Sodium | 211.45mg | 23% | |
| Potassium | 219.79mg | 12% | |
| Total Carbs | 1.59g | 1% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 13.08g | 69% | |
| Vitamin C | 23.2mg | 102% | |
| Iron | 6.1mg | 89% | |
| Calcium | 12.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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