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With the rack in the middle position, preheat the oven to 180 C (350 F).
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Line a baking sheet with parchment paper or nonstick aluminum foil.
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Marinade: In a bowl, combine all the ingredients.
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Season with salt and pepper.
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Set aside.
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Assembly: For each skewer, place two slices of chicken on a plate.
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Brush with the marinade.
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Wrap the meat around the skewer and place on a plate.
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Brush with more marinade.
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Repeat with the remaining ingredients.
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Bake for 10 to 12 minutes.
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Sauce: In a saucepan, soften the onion with the bell pepper and curry powder in the oil.
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Add the water and honey.
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In a blender, puree until smooth.
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Season with salt and pepper.
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Place the skewers on a serving platter and serve with a bowl of sauce.
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Tips: Can be prepared the night before.
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Bake at the last moment.
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Note: Harissa is a very spicy chili paste used for seasoning in the Middle East and North Africa.
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It is made from small red peppers, cayenne pepper, vegetables, canola oil, caraway, garlic and herbs such as coriander and mint, and can contain more than twenty other spices.
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Harissa is primarily use in couscous but also in soups and with meats, fish and rice.
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It is easily found in tubes or canned in grocery stores.
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Store in the refrigerator once opened.
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Otherwise, use Sambal Oelek sauce or hot peppers.
