Ingredients: 500g chicken fillet (cubed) 1 red onion, cut into sixths 2 courgettes, cut into ribbons (use a vegetable peeler) Baby plum tomatoes
Harissa paste- 1 whole roasted red pepper (seeds removed) 100g dried red chillies 1 tablespoon crushed garlic 1 teaspoon caraway seeds (shah Jeeru (Cumin)) 1 teaspoon coriander seeds (dhana) 1 teaspoon cumin seeds (Jeeru (Cumin)) 1 teaspoon salt ¼ cup lemon juice 3 tablespoon Olive Oil
Marinade- 1 tablespoon crushed garlic 1 tablespoon harissa paste 1 teaspoon dried thyme ½ cup tomato puree 1 tablespoon vinegar 2 tablespoon oil 1 teaspoon honey ½ teaspoon salt Freshly cracked black pepper
1. Soak wooden skewers for 30min in water. 2. Blend everything together for harissa paste. Store the remainder of paste in airtight container in freezer, thaw when needed. 3. Mix all marinade ingredients. Mix chicken into marinade and leave in fridge for 3 hrs. 4. Thread baby tomato, courgette ribbon, piece of onion, piece of chicken and carry on to end of skewer. 5. Prepare all skewers and leave remainder marinade one side. 6. Cook/ grill chicken for 5 minutes on either side. 7. Simmer reserved marinade until a pouring sauce forms. 8. Serve sosaties with extra sauce and flat bread.