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Miles of rich blue Mediterranean coastline and delicious food and wine await!
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This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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12 bamboo skewers, about 5 to 6-inches long1 1/2 teaspoons whole cumin seeds1 whole cardamom pods 1 1/2 teaspoons crushed whole coriander seeds1 1/2 teaspoons whole fennel seedsSalt and freshly ground black pepper1 3/4 pounds boned chicken breast, cut into 3/4-inch pieces2 tablespoons extra virgin olive oil1 ¼ cups Greek yogurt1 ½ tablespoons freshly grated ginger1 to 2 teaspoons harissa paste
Soak the bamboo skewers in water for 20 minutes.
In the meantime, place the cumin, coriander, cardamom and fennel seeds in a dry frying pan over medium high heat and shake the pan until aromatic, 30 to 60 seconds. In a spice grinder, grind the spices until crushed, but not a fine dust, in a mortar and pestle or a spice grinder. Add 1/2 teaspoon each salt and pepper. Place the spice mixture on a dinner plate and shake the plate to distribute evenly.
Remove the skewers from the water and thread the chicken on 6 of the skewers, distributing evenly. Brush the chicken with 1 tablespoon of the olive oil. Dip the skewers into the spice mixture to coat them heavily.
Heat an outdoor charcoal grill and set the grate 4 to 5-inches from the heat source. Alternately you can cook indoors by heating a non-stick ridged grill pan over medium high heat for 10 minutes.
In the meantime, combine the yogurt, ginger, harissa and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Grill the chicken skewers, turning occasionally, until the chicken is done, 8 to 10 minutes.
To serve, place the skewers on a platter and serve the ginger yogurt alongside in a small bowl.
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