Harissa And Mint Greek Yogurt Dip Recipes

HARISSA YOGURT DIP

Steps:

• Peel and mince garlic.
• Add garlic and oil to a small skillet and heat to medium-high. Sauté, stirring often, for approx. 1-2 minutes until garlic is fragrant. Remove from heat once garlic begins to brown.
• In a large bowl, add yogurt, sour cream garlic (in oil) and season with salt and garlic powder. Add one tablespoon each of harissa paste and lemon juice and mix well. Give it a taste and if you can handle the heat, add that extra tablespoon! Loving the lemon? Add another tablespoon. I loved mine with 2 TBSP each of lemon juice and harissa paste.
• Mix it all together and dive in with pita and veggies or use it as a zesty sandwich spread for a pita pocket or wrap. Making it in advance? It'll stay fresh 3-4 days in the fridge.

BEEF TRI-TIP SKEWERS MARINATED IN HARISSA AND YOGURT

Steps:

• In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
• In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
• Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.

HARISSA DIP

Steps:

• Spoon the yogurt into a bowl.
• beat in as much harissa as you like.
• Stir in most of the coriander and mint, and season if you like.
• Tip into a serving bowl.
• garnish with the rest of the herbs and serve.

VERSATILE DIP

Steps:

• Spoon the yogurt into a bowl and beat in as much harissa as you like. Stir in most of the coriander and mint, and season if you like. Tip into a serving bowl, garnish with the rest of the herbs and serve.