Harissa Spiced Chicken Kabobs

Ingredients

8 skewers
2 pounds boneless skinless chicken thighs, cut into strips
3 tablespoons + 2 teaspoons harissa seasoning
3 tablespoons olive oil
2 garlic cloves, minced and divided
1 cup plain Greek yogurt
4 green onions, chopped
1 small jalapeño, fine chopped
Kosher salt
Fresh cacked black pepper
8 pita rounds
Baby arugula, for serving

Instructions
If using wooden skewers, soak them in water for 30 minutes.
In a small bowl, combine 3 tablespoons of the harissa seasoning with the olive oil and 1 clove minced garlic, until a paste is formed. Set aside.

Weave the chicken strips on to the wooden skewers and rub the chicken with the harissa paste. Place the skewers on a plate and cover with plastic wrap. Let stand for 30 minutes.
Heat the grill to medium-high heat.

Meanwhile, in a medium bowl, combine the yogurt, green onions, garlic, jalapeño and the remaining 2 teaspoons of harissa seasoning. Stir in the olive oil and season with salt and pepper.

Grill the kabobs for 10 to 12 minutes, turning occasionally. Remove to a plate.

Toss the pita rounds on the grill to warm, about 15 seconds a side.
Serve the kabobs with the toasted pita, yogurt sauce and arugula.

Yield: Serves 4

From bobbiskozykitchen.com