Moroccan Chicken Kebabs by Chef Olivia Healey Ingredients CHICKEN: 3 tbsp Olive oil 2 tbsp Pepper Tree Spice Co. Harissa Seasoning 2 tbsp Chopped fresh mint 2 tbsp Chopped fresh cilantro 2 lbs Boneless/skinless chicken thighs cut into 1½ inch pieces HARISSA SAUCE 1 cup Diced cucumber ½ cup Yogurt 2 tbsp Pepper Tree Spice Co. Harissa Seasoning
Lime Chili Marinaded Turkey from The Turkey Shoppe Ingredients 1 ½ lb. Boneless skinless turkey fillets or thighs
Juice of ½ lime 2 tbsp Olive oil 3 Cloves garlic, minced 1 tbsp Chopped fresh cilantro 1 tbsp Cumin 1 tbsp Chili powder ½ tsp Garlic powder ½ tsp Onion powder ¼ tsp Sea salt ¼ tsp Ground black pepper Directions
¼ cup Fresh mint 2 tsp Lemon juice Salt and freshly ground pepper to taste GARNISH
1. In a large bowl, combine the lime juice, olive oil, cilantro, cumin, chili powder, garlic powder, onion powder, salt and pepper. Whisk to mix thoroughly. 2. For the best results, gently toss the turkey fillets or thighs in the marinade until evenly coated. Then, allow the flavours to meld together by letting it marinade for several hours if possible. 3. Preheat your barbecue or, on the stovetop, heat a grill pan over medium-high heat. 4. Place the turkey on the preheated grill and pour over any marinade left in the bowl. Grill until the turkey is cooked all the way through and has reached an internal temperature of 165°F.
1 tbsp Diced cucumber ½ cup Pomegranate seed Directions
1. Mix together the olive oil, Harissa, mint and cilantro. Toss with the chicken pieces. Leave to marinate for 30 minutes on the counter. 2. Combine cucumber with yogurt, Harissa, mint, and lemon juice. Stir together and season with salt. Reserve. 3. Preheat the grill to high. Thread chicken onto skewers. Grill for about 5 minutes on each side or until done. 4. Transfer kebabs to a serving platter. Sprinkle diced cucumber and pomegranate seeds over lamb and sauce and serve together.
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Hometown St. Thomas • June 2024 • Page 29
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