Algerian-style Spicy Grilled Chicken Skewers

Ingredients

In this adaptation, we infuse the traditional Japanese tebasaki yakitori with Algerian flavors. The original dish is typically seasoned with soy sauce, mirin, and sake, while our Algerian-style version incorporates harissa, cumin, coriander, and garlic for a spicy and aromatic twist. This fusion of flavors creates a unique culinary experience that combines the best of both Japanese and Algerian cuisines. We alse have the original recipe for Tebasaki yakitori, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the harissa paste, ground cumin, ground coriander, minced garlic, olive oil, and salt.
2. 2.
   Add the chicken pieces to the marinade and mix well to ensure each piece is coated. Let it marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Harissa paste — Adjust the amount of harissa according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
• Chicken thighs — Using boneless chicken thighs ensures juicy and tender skewers. If you prefer chicken breast, make sure not to overcook it to prevent dryness.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• Baste the skewers with the remaining marinade while grilling for an extra burst of flavor.
• Serve the skewers with a side of Algerian couscous or a fresh salad for a complete meal.

Serving advice

Serve the Algerian-style spicy grilled chicken skewers as a main course alongside a generous portion of couscous or a fresh salad. Provide extra harissa on the side for those who prefer an extra kick of spice.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with fresh cilantro leaves. Serve them with a wedge of lemon for squeezing over the skewers, adding a tangy element to the dish. The vibrant red color of the chicken, combined with the green cilantro leaves, creates an appealing visual contrast.