Harissa Grilled Chicken Skewers with Sweet Potato Fries and Greek Salad

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 wooden skewers, soaked in water
• 4 large sweet potatoes, peeled and cut into 1/2-inch thick crinkle-cut fries
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed greens (lettuce, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 6 kalamata olives, pitted
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh mint leaves
• 1/4 cup extra virgin olive oil
• 1/4 cup plain Greek yogurt
• 1/2 tsp dried dill weed
• 1/4 tsp salt

Instructions

1. In a bowl, whisk together harissa paste, olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Add chicken cubes and toss to coat. Cover and refrigerate for 15 minutes.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large bowl, toss sweet potato fries with olive oil, oregano, salt, and black pepper. Spread in a single layer on the prepared baking sheet.
4. Bake sweet potato fries for 20-25 minutes, or until tender and golden brown, flipping halfway through.
5. While fries bake, thread chicken cubes onto soaked skewers.
6. Heat a grill pan or outdoor grill to medium-high heat. Grill chicken skewers for 4-5 minutes per side, or until cooked through and charred.
7. In a small bowl, combine Greek yogurt, chopped dill, dried dill weed, and salt to make tzatziki sauce. Drizzle with olive oil and garnish with fresh dill.
8. In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, olives, and fresh mint leaves with olive oil and salt to make the salad.
9. Serve chicken skewers alongside sweet potato fries and Greek salad with tzatziki sauce.