Harissa Chicken Skewers with Khorasan Wheat & Persimmon Salad

Harissa Chicken Skewers

with Khorasan Wheat & Persimmon Salad

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

We’re celebrating the best of North African street food with this recipe, which features delectable chicken skewers seasoned boldly with harissa paste. The popular condiment is made from a blend of chile peppers, garlic and spices, for a zesty, flavorful kick. We’re serving our skewers on a warm salad of khorasan wheat berries, which gets pops of sweetness from aromatic persimmon. A creamy yogurt sauce acts as a cooling counterpoint to the heat of the chicken.

We’re celebrating the best of North African street food with this recipe, which features delectable chicken skewers seasoned boldly with harissa paste. The popular condiment is made from a blend of chile peppers, garlic and spices, for a zesty, flavorful kick. We’re serving our skewers on a warm salad of khorasan wheat berries, which gets pops of sweetness from aromatic persimmon. A creamy yogurt sauce acts as a cooling counterpoint to the heat of the chicken.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and small dice the persimmon. Cut each chicken breast lengthwise into 4 equal-sized strips; transfer to a medium bowl.

Assemble the chicken skewers:
3 Assemble the chicken skewers:

While the khorasan wheat continues to cook, to the bowl of chicken strips, add ¼ of the labneh and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Working 1 strip at a time, carefully thread the seasoned chicken lengthwise onto the skewers. Transfer to a plate.

Cook the chicken skewers:
4 Cook the chicken skewers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken skewers and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Make the khorasan wheat salad:
5 Make the khorasan wheat salad:

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Add the persimmon and cooked khorasan wheat. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the persimmon is slightly softened. Season with salt and pepper to taste.

Season the labneh & plate your dish:
6 Season the labneh & plate your dish:

Place the remaining labneh in a bowl; season with salt and pepper. Stir to incorporate. Divide the khorasan wheat salad and cooked chicken skewers between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and small dice the persimmon. Cut each chicken breast lengthwise into 4 equal-sized strips; transfer to a medium bowl.

Assemble the chicken skewers:
3 Assemble the chicken skewers:

While the khorasan wheat continues to cook, to the bowl of chicken strips, add ¼ of the labneh and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Working 1 strip at a time, carefully thread the seasoned chicken lengthwise onto the skewers. Transfer to a plate.

4 Cook the chicken skewers:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken skewers and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Cook the chicken skewers:
Make the khorasan wheat salad:
5 Make the khorasan wheat salad:

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Add the persimmon and cooked khorasan wheat. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the persimmon is slightly softened. Season with salt and pepper to taste.

6 Season the labneh & plate your dish:

Place the remaining labneh in a bowl; season with salt and pepper. Stir to incorporate. Divide the khorasan wheat salad and cooked chicken skewers between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

Season the labneh & plate your dish: