Smoked Harissa-Glazed Chicken Bites with Whipped Labneh

How to cook

1. 1

   Preheat your smoker to 225°F using hickory or oak wood chips.

2. 2

   Rub the whole chicken with 1 tbsp olive oil, salt, and black pepper, then smoke for 2 hours or until the internal temperature reaches 165°F in the thickest part of the breast.

3. 3

   Remove the chicken from the smoker, let it rest for 20 minutes, then shred the meat into bite-sized chunks.

4. 4

   In a bowl, toss the shredded chicken with 2 tbsp of harissa paste and the lemon juice.

5. 5

   In a food processor, blend the labneh with minced garlic, lemon zest, and the remaining 1 tbsp of harissa until smooth.

6. 6

   Spread the whipped labneh onto a serving platter and top with the smoked chicken.

7. 7

   Sprinkle generously with za'atar and serve immediately with toasted pita strips.