Grilled Harissa Kabobs With Yogurt Sauce & Fresh Cucumber Salad
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Harissa—a hot chile spice blend that hails from Tunisia—is currently trending among chefs and culinarians. Here it’s infused into beef kabobs through a simple marinade and paired with a cool yogurt sauce and cucumber salad for a perfect balance.
- 2 (16-ounce) packaged Certified Piedmontese beef kabob meat
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon harissa spice
- Wooden skewers, as needed
- 1 cup yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon minced parsley
- ½ tablespoon minced cilantro
- 5 baby cucumbers
- 2 sprigs fresh dill
- 1 tablespoon white wine vinegar
Combine 2 tablespoons of the olive oil and harissa sauce to create a marinade and rub all over the kabob meat. Cover and refrigerate 2 hours or overnight.
Meanwhile, in a mixing bowl, combine the yogurt, salt, pepper, parsley, and cilantro. Set the sauce aside. To make the cucumber salad, slice the cucumbers very thinly and toss with dill, vinegar, and the remaining tablespoon of extra-virgin olive oil. Set the sauce and salad aside until ready to serve.
When ready to cook, thread the marinated kabob meat onto soaked skewers. Grill the skewers over medium-high heat on a preheated, cleaned, and oiled grill grate until medium rare. Serve kabobs with a drizzle of the yogurt sauce and cucumber salad on the side.
Pairing: French Rosé