How to Make Salmon Tikka Kebabs

Spicy Harissa Chicken Kebabs

September 14, 2016 by anjana @ at the corner of happy and harried 8 they take pretty well to all the marinating and grilling involved with making fish tikka kebab.

Recipe Summary Spicy Harissa Chicken Kebabs

Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!

Ingredients | Salmon Tikka Kebabs

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

Directions

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.

Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.

Info | Salmon Tikka Kebabs

prep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Spicy Harissa Chicken Kebabs

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