Pargiyot Three Ways

Serves: 3

Floy Nolan

1 January 1970

Based on User reviews:

49

Spice

55

Sweetness

48

Sourness

37

mins

Prep time (avg)

6.1

Difficulty

Ingredients:

1.5 cup

Onion (roughly chopped)

1 cup

Parsley (roughly chopped fresh)

2

Lemons (juice of)

1 cup

Canola Oil

1

Garlic (clove)

1 tsp

Kosher Salt

1 cup

Harissa

3 tbsps

Lemon Juice

1 cup

Puree (amba see cook's note)

2 tbsps

Water

Directions:

1

For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake

2

You may need to add a couple of tablespoons of water to thin the mixture

3

Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag

4

Marinate in the refrigerator for at least 4 hours or up to 2 days

5

When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total

6

Photograph copyright © 2015 by Michael Persico