Grilled Harissa Chicken Skewers with Grilled Peach Salad
Celebrate the start of the weekend with these vibrant Grilled Harissa Chicken Skewers with a Grilled Peach Salad. The spicy harissa marinade adds a fiery kick to the chicken, while the grilled peaches bring a sweet and smoky contrast. This recipe is perfect for a casual outdoor gathering, offering a delightful combination of flavors and textures. The addition of fresh greens and a light vinaigrette makes this salad a refreshing and satisfying meal. To elevate the dish, use high-quality chicken and ripe, juicy peaches. The grilling process enhances the natural sweetness of the peaches and adds a smoky char to the chicken, creating a memorable dining experience. Here’s a link to the Harissa Paste if you’d like to make it.
Ingredients
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons harissa paste
2 tablespoons olive oil
2 tablespoons lemon juice
4 ripe peaches, halved and pitted
5 ounces mixed greens
1/2 red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons balsamic vinaigrette
Wooden skewers, soaked in water
Instructions
1
Marinate Chicken: In a bowl, combine chicken cubes, harissa paste, olive oil, and lemon juice. Mix well and marinate for at least 30 minutes.
2
Prepare Skewers: Thread marinated chicken onto soaked wooden skewers.
3
Grill Chicken: Preheat grill to medium-high heat. Grill chicken skewers for 10-12 minutes, turning occasionally, until cooked through.
4
Grill Peaches: Grill peach halves for 3-5 minutes per side, or until grill marks appear and peaches are slightly softened.
5
Assemble Salad: In a large bowl, combine mixed greens, red onion, and grilled peaches (sliced).
6
Dress Salad: Drizzle with balsamic vinaigrette and toss gently.
7
Serve: Serve grilled chicken skewers over the peach salad and sprinkle with feta cheese.
Tags:
#EasyGrilling#GrilledChicken#GrilledPeachSalad#HarissaChicken#SaladRecipe#SummerGrilling#WeekendGrillingChefBryanCookingwithchefbryanKUTV
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