Lemon Chicken with Harissa Yogurt Sauce Pairing: 2022 Columbia Valley Sauvignon Blanc

Prep Time: 30 mins
Cook Time: 15 mins
Total Time:45 mins
Servings: 6 skewers

INGREDIENTS:
CHICKEN SKEWERS:
1 1/2 pounds chicken thighs (boneless, skinless, cut into cubes)
1/4 cup olive oil
4 Tablespoons red wine vinegar
1 1/2 Tablespoons honey
2 cloves garlic (finely minced or pressed)
1 Tablespoon Italian Season
1 Tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3 lemons (sliced in half)

HARISSA YOGURT SAUCE:
1 cup plain Greek yogurt
1 1/2 Tablespoons harissa paste
1 1/2 Tablespoons lemon juice
Salt and pepper (to taste)

INSTRUCTIONS:
CHICKEN SKEWERS:

1. Whisk together the olive oil, vinegar, honey, garlic, Italian seasoning, cumin and salt and pepper and pour it over the chicken. Marinate for at least 30 minutes, or overnight. Meanwhile, soak wooden skewers in water.
2. Preheat grill to high heat.
3. Skewer the chicken on wooden or metal skewers.
4. Place the halved lemons and chicken skewers on the grill and cook for 3-4 minutes per side, until the chicken juices run clear and the chicken and lemons are charred. Chicken should register 165-degrees on a thermometer.

HARISSA YOGURT SAUCE:

1. In a small bowl combine the yogurt, harissa and lemon juice. Season to taste with salt and pepper.

TO SERVE:

1. Squeeze the charred lemons over the chicken skewers and serve with harissa yogurt sauce on the side.
   

RECIPE CREDIT: platingsandpairings.com