Headnote: This recipe has become one our favorites. There are actually two separate marinades, but the pictures are only for the Harissa. The Onion marinade is green, so a nice contrast on the grill. The recipes come from Michael Solomonov's cookbook "Zahav - A World of Israeli Cooking"
The final picture includes the chicken and homemade Humus and an Israeli Salad (also from the cookbook). The Dolma's I bought.
Makes or Serves: Serves 4. You can easily double the marinade and sauce.
Takes: About 30 minutes to prep the marinade, 4-48 hours to marinade and about 30 minutes to grill and char the chicken.
Serve with: We generally serve it with homemade Humus, Israeli Salad, Dolmas, Pita Bread, and Tzatziki sauce.
Special tools: Any skewer will work, but I use the broad blade skewers.
Ingredients:
2 lb. Boneless Chick. Thighs, cut into 1â€x 2†pieces (fits 4 broad skewers)
Harissa Marinade (Red)
1 ½ C. Chopped Onion
¼ C. Canola Oil
¼ C. Harissa
3 Tbsp Lemon Juice
1 ½ tsp Kosher Salt
Onion Marinade (Green)
1 ½ C. Chopped Onion
1 C. Chopped Italian Parsley
Juice of two (2) Lemons
¼ C. Canola Oil
1 Tbsp Kosher Salt
1 Garlic Clove
Method:
The final picture includes the chicken and homemade Humus and an Israeli Salad (also from the cookbook). The Dolma's I bought.
Makes or Serves: Serves 4. You can easily double the marinade and sauce.
Takes: About 30 minutes to prep the marinade, 4-48 hours to marinade and about 30 minutes to grill and char the chicken.
Serve with: We generally serve it with homemade Humus, Israeli Salad, Dolmas, Pita Bread, and Tzatziki sauce.
Special tools: Any skewer will work, but I use the broad blade skewers.
Ingredients:
2 lb. Boneless Chick. Thighs, cut into 1â€x 2†pieces (fits 4 broad skewers)
Harissa Marinade (Red)
1 ½ C. Chopped Onion
¼ C. Canola Oil
¼ C. Harissa
3 Tbsp Lemon Juice
1 ½ tsp Kosher Salt
Onion Marinade (Green)
1 ½ C. Chopped Onion
1 C. Chopped Italian Parsley
Juice of two (2) Lemons
¼ C. Canola Oil
1 Tbsp Kosher Salt
1 Garlic Clove
Method:
- For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture.
- Toss thighs chunks with the marinade and seal in a zip-top bag. Marinate in frig for at least 4 hours or up to 2 days (I usually do 1 day).
- When ready to grill, wipe off the excess marinade. Thread the chicken pieces on skewers and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through.
Attached Files
Comment