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
Place chicken thighs in a large Ziploc bag.
Combine remaining ingredients in blender and puree until mixture is smooth.
Add marinade to bag with chicken and refrigerate at least 1 to 2 hours.
When ready to grill, remove thighs from bag, wipe off excess marinade and thread thighs on skewers.
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.