Harissa Chicken Skewers with Cucumber Raita

A simple 3 ingredient dish which will amaze you.  Both in how low calorie it is and in flavor.  I guess you could do this with almost any combination of spice rub you like however the middle eastern Harissa is a lovely complex spice and works so well in this dish.  I saw Matt Moran make this on his masterclass episode of the Australian Masterchef a few years ago and have used it ever since.  I used two chicken breasts for our meal but I did syphon off a few skewers for the girls before adding our marinade.  I made them a quick, simple satay sauce.  See here for recipe. http://whatsfordinner-mum.blogspot.com/2013/01/mild-satay-sauce.html

Makes 12-14 small skewers
approx 45 calories per stick

Ingredients:

1 tspn Hot Harissa spice

1/2 cup non fat plain greek yoghurt

2 Chicken breast or 500g boneless thigh meat, sliced in strips

Method:

• Soak your skewers in water while you prepare your chicken
• Mix the yoghurt and harissa together in a bowl and put half of it into a shallow dish
• Thread your chicken onto skewers and place into the dish.
• Add the remaining yoghurt marinade over it and using a spoon, ensure all the pieces of chicken are well covered.

• Allow to marinade in the refridgerator for at least 30mins ideally up to 2 hrs.
• When ready, for best results heat a grill pan, or bbq and cook chicken 3-4mins on each side or until cooked.  You could always cook them in the oven if you wanted to, just make sure you give them enough space so they don't stew.
• Serve with cucumber raita, rice or salad.
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Cucumber raita:

non fat plain greek yoghurt
2-3 inch section cucumber, grated or use a mini processor

cilantro, chopped

squeeze of lemon juice
1/2 tspn ground cumin
1/2 tspn ground coriander
sea salt and pepper

Put the cucumber in the mini processor and blend. Add lemon juice, yoghurt, herbs and spices and blend again.  Adjust seasoning if necessary.