3.5 oz harissa paste
1 tablespoon gently crushed coriander seeds
3 large cloves garlic, grated
1 tablespoon ginger, grated
1.5 tablespoons fresh lemon juice
0.25 cup olive oil
3 tablespoons honey
1 teaspoon crushed red pepper flakes
0.5 teaspoon cumin
3.5 lbs boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
Add all ingredients except for chicken in a medium bowl and mix
In a large bowl, add chicken and marinade and toss thoroughly.
Chill for 2 hours or longer - overnight is ideal.
When chicken is ready to be grilled, skewer all pieces of chicken and grill on medium high for about 6 minutes, flip and another 6 minutes. Cook until internal temperature reaches 170°F
Warm a piece of naan- I like to dampen paper towels and wrap the naan and stick in the microwave for about 30 seconds.
Spread a decent amount of garlic yogurt on naan, add a chicken skewer, and then top with cucumber salad.