Harissa Pargiyot
SPICY HARISSA PARGIYOT
2 pounds boneless, skinless chicken thighs
1 1/2 cups onion, chopped
1/4 cup olive oil
1/3 cup harissa
4 tablespoons lemon juice
2 tablespoons water
1 teaspoon turmeric
1 teaspoon kosher salt
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Place chicken thighs in a large Ziploc bag.
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Combine remaining ingredients in blender and puree until mixture is smooth.
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Add marinade to bag with chicken and refrigerate at least 1 to 2 hours.
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When ready to grill, remove thighs from bag, wipe off excess marinade and thread thighs on skewers.
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Grill directly over hot coals, turning thighs every few minutes until lightly charred on the outside and thoroughly cooked inside, about 10 to 12 minutes.
Makes 3-4 servings.