Harissa chicken kebabs with spring fattoush

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• stupidshopper

  25 March 2011

  stupidshopper commented on this recipe

  recipe for Harissa 10-12 dried red chili peppers 3 cloves garlic, minced 1/2 teaspoon salt 2 tablespoons olive oil 1 teaspoon ground coriander 1 teaspoon ground caraway seeds 1/2 teaspoon cumin Put all into food processor and bend to smooth paste. Keep in covered container in refrigerator for up to 1 month.

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• Pixieloveheart

  26 March 2011

  Pixieloveheart rated and commented on this recipe

  

  This was lovely, I served with the spicy tomato rice also on this site

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• Beth

  01 April 2011

  Beth rated and commented on this recipe

  

  Really good. Didn't have any mint so left that out and didn't peel the cucumber. I also used a turkish flat bread instead of the pitta.

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• Noreen

  05 April 2011

  Noreen commented on this recipe

  what is sumac?

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• andycrofts

  21 April 2011

  andycrofts commented on this recipe

  @Noreen "what is sumac?" From the list: It seems it's other name is 'optional', and I never have trouble buying '250g of optional' when I go shopping... But seriously, recipe-writers... PLEASE don't put stuff in there that can only be bought on a Wet Wednesday in 'Arrods, when there's an 'aargh' in the month, (Royal engagments excepted - which thins it out a bit - natch)

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• food!♥

  23 April 2011

  food!♥ rated and commented on this recipe

  

  @Noreen and @andycrofts Sumac is best known in the Middle East and used vastly in Middle Eastern dishes and is almost as importantly as salt in some countries. It derives from a brick-red fruit known for its sour taste. its natural red colour and delicious citrus flavour add both a depth of flavour and colour to a wide variety of dishes and salads. It is also usually coarsely grounded and is an accompaniment to dishes such a grilled meats (especially lamb kebabs), fish and as a seasoning for rice. Jamie Oliver also uses sumac in his recipe for kebab. It can be found in Middle Eastern markets (or possibly an Asian/Indian store) , gourmet shops and from various online sources

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• Belkey

  09 May 2011

  Belkey rated and commented on this recipe

  

  Good, quick supper. I left the chicken to marinade for about 10 mins. Did not have any sumac, but was tasty nonetheless.

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• Specials

  07 July 2011

  Specials commented on this recipe

  No problems re Sumac - just go to Waitrose!!

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• Sue

  29 August 2011

  Sue rated and commented on this recipe

  

  Super receipe - suculent and spicey!

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Ingredients

• 1 pitta bread , halved
• 2 skinless chicken breasts , cut in chunks
• 1 tbsp harissa
• olive oil
• ½ lemon , juiced
• 1 small garlic clove , crushed
• 1 tsp sumac (optional)
• 100g radishes , sliced
• ½ cucumber , peeled, halved, de-seeded and sliced
• 1 Little Gem lettuce , roughly chopped
• 2 spring onions , finely sliced
• handful mint , roughly chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Ingredients

• 1 pitta bread , halved
• 2 skinless chicken breasts , cut in chunks
• 1 tbsp harissa
• olive oil
• ½ lemon , juiced
• 1 small garlic clove , crushed
• 1 tsp sumac (optional)
• 100g radishes , sliced
• ½ cucumber , peeled, halved, de-seeded and sliced
• 1 Little Gem lettuce , roughly chopped
• 2 spring onions , finely sliced
• handful mint , roughly chopped

PER SERVING

361 kcalories, protein 38.8g, carbohydrate 24.3g, fat 12.8 g, saturated fat 2.1g, fibre 2.1g, salt 0.78 g

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