Herb-Marinated Chicken Skewers with Harissa

• HEALTHY
• MAKE-AHEAD

Chicken

1. 1/4 cup extra-virgin olive oil
2. 1 tablespoon rosemary leaves
3. 1 teaspoon chopped thyme
4. 1 teaspoon chopped oregano
5. 1 teaspoon ground cumin
6. 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
7. Salt

Harissa

1. 1 teaspoon cumin seeds
2. 1 teaspoon coriander seeds
3. 1 teaspoon caraway seeds
4. 2 roasted red peppers from a jar, coarsely chopped
5. 1 red Thai chile, with seeds, chopped
6. 1 garlic clove, chopped
7. 3 tablespoons extra-virgin olive oil
8. 1 tablespoon freshly squeezed lemon juice
9. Salt
10. Hummus, for serving

1. In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
2. In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
3. In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
4. Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.