Combine chili powder, vinegar, olive oil, garlic powder, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
Mix baking soda, cumin, and shichimi togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions
Heat the olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the yogurt.
Greek Chicken Kebab. The juiciest chicken kebab made with lime juice, olive oil, grape tomatoes and Chef Cherie's Greek Seasoning spice blend. So good for a 4th of July BBQ!
Greek Chicken Kebab. The juiciest chicken kebab made with lime juice, olive oil, grape tomatoes and Chef Cherie's Greek Seasoning spice blend. So good for a 4th of July BBQ!
In a big bowl, whisk lemon peel, lemon juice, oil, garlic and Chef Cherie's Greek Seasoning Blend. Add chicken, toss and coat well, and marinate for 30 minutes. Thread chicken and tomatoes onto metal skewers. Grill over medium heat on an outdoor grill. Baste the chicken with the lemon mixture and grill until both sides are cooked and slightly charred. Serve immediately.
