The Harissa in a paste made of chilli pepper, garlic, coriander and other spices. It is a strong and aromatic ingredient, very popular in the belt that goes from North Africa through to Middle East. Easily found in supermarkets. You can substitute the meat with any meat at your choice (beef, lamb, etc).
16 skewers
Ready in 30 minutes (excluding marinade)
800 grams of minced chicken meat
200 grams of harissa paste
30 grams fresh mint leaves
1 lemon
1 medium-sized onion
2 tbs corn starch
salt and pepper
extra-virgin olive oil
In a bowl, mix the meat with the harissa, the minced onion, the chopped mint, the lemon juice, one tablespoon of salt and a pinch of pepper. Mix well and set aside to marinade for 3 hours (if possible overnight, in a refrigerator).
Get rid of the evental marinade water, add the cornstarch and mix well.
Now roll portions of the meat tinto balls – size a bit smalle of a tennis ball – pierce with a skewer and shape the mixture into sausage around the skewer. Put on a baking sheet and press the back part of a knife, on the meat every centimeter (this will make a sort of decoration and will help the cooking).
Place on hot grid (or hot oven at 200° C) until cooked throughly. Serve with mint youghurt cream. Just mix well the below ingredients:
200 grams greek yoghurt
20 grams mint leaves finely chopped
a pinch of ground coriander seeds
2 tbs lemon juice
salt