Ingredients

Method

• 1 x 150 g tub Woolworths fresh harissa paste
• 1⁄2 cup double-cream plain yoghurt
• sea salt and freshly ground black pepper, to taste
• 600 g free-range skinless deboned chicken thighs
• 2 T olive oil
• 4 pita breads, halved
• 1 x 350 g pack mini cucumbers
• 1 T red wine vinegar
• hummus, for serving
• tzatziki, for serving
• pickled radishes or red onions, for serving

Method

Ingredients

1. Mix the harissa and yoghurt and season lightly. Slice each chicken thigh in half and place into a bowl. Pour over the harissa yoghurt and chill for 1 hour or overnight.

2. Preheat the oven’s grill. Thread the chicken tightly onto two large metal skewers and place onto a baking tray. Drizzle with olive oil and place directly under the grill for 45 minutes, rotating the skewers at 5-minute intervals. If the grill begins to smoke, open the oven’s door slightly for a few minutes.

3. Grill the pita breads in a hot griddle pan. Smash the baby cucumbers using a rolling pin and sprinkle with salt, then place in a sieve over a bowl for 5 minutes to allow the liquid to drain.

4. Place the cucumbers in a bowl and toss with olive oil, red wine vinegar and seasoning. Serve with the chicken skewers, dips and pickles.

Cook's note: Turning the skewers regularly will give you a crispy char on the outside and succulence on the inside. Yoghurt helps to tenderise the chicken and also contributes to the crust. For best results, use skinless chicken thighs. Woolies’ chicken espetadas are a great alternative if you don’t want to make your own. You could also cook these chicken thigh skewers on the braai.

Find more chicken recipes here.

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen