Spicy Harissa Chicken Kebabs
Ingredients
- 4 tablespoons mild harissa paste or sauce
- 2 tablespoons honey
- ½ lemon, juiced
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 yellow squash, thickly sliced
- 2 green zucchini, thickly sliced
- 1 red onion, thickly sliced
- 2 cups thickly sliced button mushrooms
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- ½ teaspoon salt and pepper
- Reynolds Wrap® Aluminum Foil
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Instructions
- Preheat the oven to 425 degrees F.
- Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated.
- Skewer the chicken evenly among 8 wooden skewers and set aside.
- Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined.
- Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet.
- Repeat the process 3 more times and place the foil packets on a cookie sheet.
- Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout.
- Optional Serving: Serve the individual foil packets alongside warm pita.
Source
Original recipe: View Original
