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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.

Ethan Mick

with Khorasan Wheat & Persimmon Salad

Harissa Chicken Skewers

Boneless, Skinless Chicken Breasts

Wooden Skewers

Semi-Pearled Khorasan Wheat

Garlic

Persimmon

Kale

Red Wine Vinegar

Red Harissa Paste

Labneh Cheese

Ingredients

[Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and set aside in a warm place.](#)

Cook the khorasan wheat:

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.

Prepare the ingredients:

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.

Assemble 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:

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.

Make the khorasan wheat salad:

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!