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Serving Size: 8

Chicken
2 lbs Boneless and Skinless Chicken Breast
16 each Soaked Wooden Skewers

Marinade
1/4 cup Blended Oil
1/2 bunch Flat Leaf Parsley
2 each Peeled Cloves of Garlic
To Taste Salt and Pepper

Harissa Yogurt
1 cup Thick Yogurt
1 each Peeled and Roasted Red Pepper
1 each Peeled and Roasted Red Chili Pepper
2 each Garlic Cloves
1 tsp Toasted Cumin Seed
2 tbsp Olive Oil
1 tsp Sea Salt
½ tsp Smoked Paprika
½ Lemon (juice only)

1. Cut chicken breast into 2oz uniform strips and skewer. Make Marinade in a blender add oil, parsley and garlic and season with salt and pepper. Pour marinade over skewered chicken and refrigerate for 1 day.
   
   
2. To make sauce, strain yogurt in cheese cloth to thicken. Make the harissa by adding all ingredients except yogurt and oil in a Robo Coup. Once pureed, pour mix into a bowl and add oil by slowly folding it in (you do not want to emulsify the sauce). Once you have your harissa add it to the yogurt.
   
   
3. Remove Chicken skewers from marinade 20 minutes before grilling, season with salt and pepper, grill 2-3 minutes per side till done, garnish with yogurt sauce