In season当季Moroccan摩洛哥
Harissa Chicken & Vegetable Skewers哈里萨香料鸡肉蔬菜串
Harissa chicken and vegetables on short METAL skewers, cooked in a stovetop pan. No hour of wooden-skewer soaking or long marinade is hidden in the 40-minute time.短金属串哈里萨鸡菜，炉灶平底锅做；40分钟不藏木签一小时泡水或久腌。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Use short reusable metal skewers that fit the pan. Cut raw chicken into ¾-inch pieces on a separate board; cut zucchini and onion similarly. Wash tomatoes. Do not wash raw chicken; keep tools separate.用能放入锅的短金属签，生鸡另板切¾英寸块，西葫芦洋葱相近，洗番茄；不冲生鸡、工具分开。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse and dry produce. Use clean tools and keep perishable ingredients refrigerated until needed.先洗手，蔬果洗净擦干，使用干净器具。肉、蛋、奶和其他易腐食材，用前保持冷藏。
- Measure the displayed list for your selected servings. Timings include base-recipe prep; extra pan batches take longer. Separately mentioned drinking or boiling water is additional.按所选人数的清单量好食材。标注时间包含基础份量的备菜，分批制作会更久；步骤中另提的饮用水和煮面水需要另备。
Ingredients食材
- Raw boneless skinless chicken thighs生去骨去皮鸡腿肉10 oz盎司
- Zucchini西葫芦4 oz盎司
- Grape tomatoes小葡萄番茄4 oz盎司
- Red onion红洋葱0.25
- Purchased plant-only harissa chili paste, mild if preferred市售植物配料哈里萨辣椒膏（可选温和）2 tsp小勺
- Extra-virgin olive oil特级初榨橄榄油2 tsp小勺
- Fresh lemon juice鲜柠檬汁1 tbsp大勺
- Garlic大蒜1 clove瓣
- Ground cumin孜然粉0.25 tsp小勺
- Sweet paprika, not smoked or hot paprika甜红椒粉（非烟熏或辣椒粉）0.25 tsp小勺
- Fine salt细盐0.125 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
Method做法
Stir the harissa, oil, lemon juice, garlic, cumin, paprika, salt, and pepper together in a bowl, then toss the chicken, zucchini, onion, and tomatoes to coat. No need to let it sit and marinate. Wash your hands after touching raw chicken.
碗里把哈里萨、油、柠檬汁、蒜、孜然、红椒粉、盐和胡椒拌匀，再把鸡肉、西葫芦、洋葱和番茄放进去裹匀。不用另外腌着等。碰完生鸡记得洗手。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Thread the chicken and vegetables onto the metal skewers, alternating them and leaving a little space between pieces. Have a clean serving plate ready — don't put cooked food back on the raw plate.
把鸡肉和蔬菜交替串到金属签上，块和块之间留点缝。旁边备一只干净的盘子盛熟食，别再用装过生肉的那只。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Cook the skewers in a wide heavy skillet or stovetop grill pan, turning them every few minutes. If they brown too fast, turn the heat down and cover briefly, and don't crowd the pan.
串放进宽厚的平底锅或炉灶烤纹锅里煎，每隔几分钟翻一次。上色太快就把火调小、盖上盖焖一下，别把锅挤满。
Check the thickest centre with a thermometer, not color alone.测最厚中心，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Use tongs to move the hot skewers to the clean plate, and warn everyone the metal handles are hot. Serve with the vegetables and a little starch if you like. More servings mean cooking in more batches and extra time.
用夹子把烫的串移到干净盘子里，提醒大家金属签柄很烫。可以配着蔬菜和适量主食上桌。份量多的话得分批煎，时间也要加。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Zucchini西葫芦Summer squash, light and hydrating. Small to medium ones are less watery; salt to draw out moisture.夏季瓜，清爽多水。选中小个的；先撒盐出水。
Extra-virgin olive oil特级初榨橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Ground cumin孜然粉Toast whole seeds in oil until fragrant before adding the rest.整粒先下油爆香，再加其他。
- Fine salt细盐
Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
Wide heavy skillet or grill pan, short metal skewers, tongs, separate raw-meat board, knife, bowl, measuring tools and food thermometer宽厚锅或烤纹锅、短金属签、夹、独立生肉板、刀、碗、量具和食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable salad and a modest starch; linked recipes are optional and their ingredients are separate.配蔬菜沙拉和适量主食；链接菜可选另做，食材另备。
Shlada (Moroccan Tomato & Cucumber Salad)什拉达摩洛哥番茄黄瓜沙拉
Batata Mchermla (Moroccan Potato Salad)摩洛哥香料土豆沙拉Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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