Harissa Spiced Chicken Kabobs - These spicy chicken kabobs bring just enough heat to make your tastebuds sit up and say "Howdy!".
Big thanks to Gallo Family Vineyards for sponsoring this post.
Aaahhhh Labor Day.
How I looked forward to it when my kids were young.
Because it meant they were finally going back to school!
OK, I am just kidding, sort of. But it was a holiday we looked forward to. We lived in San Diego for most of their childhood (mine as well) and it was a huge day to BBQ at the beach. The weather was perfect during that time of year, not too hot, not too cool. We would pack my car full of food, drinks, beach toys, and sunblock, and away we would go. Mind you, you had to leave pretttty dang early if you wanted to find a prime parking spot. Otherwise you were hoofin' it with a ton of food, beach equipment, and kids, and trust me, especially when they were younger, that was zero fun!
By the time we would get to the beach I wasn't sure if I wanted to drown them, or myself!!
But, once we got settled in, sand castles would begin to appear, boogie boards were broken out, and I was comfy in my beach lounger with a cool drink. All was right with the world.
You of course had to make sure that you were as close to the public BBQs as possible or bring a little BBQ of your own.
After fighting for time and space on the public BBQ for years, and my son got old enough to carry it, I finally broke down and bought a little portable grill. That was one of the best things I ever did to upgrade our beach party experience.
Now we could sit where we wanted to sit, and enjoy our time as a family.
That was when I branched out from just your basic burgers and dogs, to fun stuff like kabobs. The kids loved it, and I would get them involved in putting the kabobs together. They could choose chicken, or steak, although one year my daughter didn't understand why she couldn't have hot dogs and mac and cheese on her kabob. That year we compromised on hot dog with parboiled potato chunks. Once it was grilled up she smothered it in ketchup and was in heaven.
Yup, that was my girl!
This year it will be less chaotic. We are BBQing at home. With the g-baby only being a couple months old, it is much easier to celebrate at home, where naptime is much easier.
On the menu? Zummus with fresh veggies and pita chips, Loaded Baked Potato Salad, homemade fruit salad with sweet lime yogurt, steaks, and these kabobs. And what will we be sipping on with all of this amazing food?
I am so glad you asked!
We will be enjoying Gallo's Sweet White Blend and Cafe Zinfandel.
The Sweet White Blend is a light wine full of tropical fruit, melon, and peach flavors, so I think it will be perfect with the Zummus and fruit salad. The Cafe Zinfandel is a lightened up version of Zinfandel, with hints of watermelon, raspberry, and strawberry. To me, it is soooo good with the spice of these kabobs I don't want to share it! It also plays well with all sorts of picnic and BBQ foods.
You know, when I think back, I do kind of miss the beach days.
Maybe I will load the car up, drive it down the street, and walk back carrying everything just so I can relive them.
Harissa Spiced Chicken Kabobs
These spicy chicken kabobs bring just enough heat to make your tastebuds sit up and say "Howdy!".
- 8 skewers
- 2 pounds boneless skinless chicken thighs, cut into strips
- 3 tablespoons + 2 teaspoons harissa seasoning
- 3 tablespoons olive oil
- 2 garlic cloves, minced and divided
- 1 cup plain Greek yogurt
- 4 green onions, chopped
- 1 small jalapeño, fine chopped
- Kosher salt
- Fresh cacked black pepper
- 8 pita rounds
- Baby arugula, for serving
- If using wooden skewers, soak them in water for 30 minutes.
- In a small bowl, combine 3 tablespoons of the harissa seasoning with the olive oil and 1 clove minced garlic, until a paste is formed. Set aside.
- Weave the chicken strips on to the wooden skewers and rub the chicken with the harissa paste. Place the skewers on a plate and cover with plastic wrap. Let stand for 30 minutes.
- Heat the grill to medium-high heat.
- Meanwhile, in a medium bowl, combine the yogurt, green onions, garlic, jalapeño and the remaining 2 teaspoons of harissa seasoning. Stir in the olive oil and season with salt and pepper.
- Grill the kabobs for 10 to 12 minutes, turning occasionally. Remove to a plate.
- Toss the pita rounds on the grill to warm, about 15 seconds a side.
- Serve the kabobs with the toasted pita, yogurt sauce and arugula.
Prep Time: 00 hrs. 40 mins.
Total time: 52 mins.
Tags: BBQ and Grilling, chicken, harissa, Middle Eastern food, healthy recipes
For more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator). Get connected with Gallo Family on Facebook, follow them on Twitter, see their snaps on Instagram, and watch their videos on YouTube for more ideas and updates. Finally, find even more recipes and Picnic pairing ideas on the Gallo Family Vineyards’ blog.
Compensation was provided by Gallo Family Vineyards. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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