Grilled Harissa Chicken Skewers
If you are someone who thinks chicken kabobs are boring, pretty please allow me to change your mind with this fabulous recipe for grilled harissa chicken skewers!
The magical ingredient here is harissa spread, which is a Moroccan chili paste full of yumminess.
Some larger grocery stores might carry harissa or you can easily buy from Amazon.
How to make grilled harissa chicken skewers
Start with about 2 pounds of boneless skinless chicken thighs.
First cut them into bite size pieces and place in a gallon size plastic bag.
Then make the marinade and sauce in a bowl by combining Greek yogurt, harissa spread, mayo, garlic, lime, honey, chopped cilantro, kosher salt, and pepper.
Set some of the sauce aside for dipping and pour the rest into the bag with the chicken.
Next massage the bag until the chicken is evenly coated and marinate overnight in the fridge.
I am using wooden kabob skewers, so I did soak them in water for several hours to prevent them from burning.
Then simply place the chicken onto the kabob skewers and we are ready for the grill!
Preheat your grill to medium high and place the skewers directly on the grill grate.
They will cook about 9 to 11 minutes total, flipping a few times.
Making sure that your grill grates are well oiled will prevent sticking.
But if they do stick just give them a little wiggle until they release.
The charred parts are by far my favorites!
.
Serve grilled harissa chicken kabobs with the extra sauce that was set aside earlier for dipping!
These do have a good amount of spice, but not overwhelming.
The fresh cilantro, brightness of the lime, and sweet honey balance out the spice nicely in my opinion.
.
.
If you like grilled harissa chicken skewers, you might also like these grilling recipes…
Grilled Harissa Glazed Chicken
Grilled Korean Shrimp Skewers
And this amazing Grilled Char Siu Chicken Recipe
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Grilled Harissa Chicken Skewers
Equipment
- Grill
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 5.3 oz container plain Greek yogurt
- 1/3 cup Harissa spread (if you have harissa paste use a slightly less as the flavor is stronger)
- 1/4 cup chopped, fresh cilantro
- 2 tablespoons mayo
- 1 tablespoon honey
- 1 tablespoon lime juice
- 4 cloves finely minced garlic
- kosher salt, pepper
- 4 to 6 wooden kabob skewers (I soaked mine in water for several hours)
Instructions
- Trim any extra fat off of the chicken thighs and cut them into bite sized pieces. Place them in a gallon sized plastic bag.
- Put the yogurt, harissa , cilantro, mayo, honey, lime juice, garlic, kosher salt, and pepper in a bowl. Stir until evenly combined.
- Set some of the yogurt mixture aside to use as a dipping sauce and pour the rest into the bag with the chicken. Massage the bag until the chicken is evenly coated and marinate in the fridge for several hours or overnight.
- Put the chicken onto 4 to 6 kabob skewers. Preheat your grill to medium high and once hot place the skewers onto the grill grates.
- Grill the kabobs 9 to 11 minutes total, flipping a few times. Serve with the reserved harissa yogurt sauce for dipping.
My new cookbook is now available, check it out HERE!
