These Harissa Chicken Skewers are a delicious and satisfying addition to your weeknight meal rotation. They are incredibly easy to make and don’t require too many complicated ingredients. The chicken can be marinated in advance, saving you time.
Pair these skewers with vermicelli rice, sumac onions and chopped salad for an easy dinner.
Table of Contents
Ingredients
This recipe doesn’t take very long to prepare and the ingredients are quite standard.
- Chicken. My preference is to use boneless chicken breast for this recipe, but you can also use boneless, skinless chicken thighs if you prefer. If you’re a fan of grilled chicken, try my authentic Chicken Shish Tawook or Chicken Kofta recipes as well!
- Harissa. Harissa paste is a North African staple. You can easily purchase a jar from your local Middle Eastern store, online, or a well-stocked local grocery store. Or you can try to make your own Harissa Paste. I promise you, it’s not that difficult to make. When you make your own, you have control over the heat level. This recipe is one of my favorite ways to use a harissa marinade. Also check out my Harissa Honey Chicken recipe.
- Vegetables. I like adding white or red onion and bell pepper slices to my chicken skewers. But feel free to omit, or use other vegetables like zucchini or eggplant.
See the recipe card for full information on ingredients and quantities. Side ideas below!
Marinating and Grilling
This is a pretty straightforward recipe and you have a few options when it comes to grilling the meat. You can do it in a grill pan indoors (as shown below), or you can do it outdoors on a grill or barbecue.
Step 1. Season. Season the cubed chicken breast with 1 teaspoon of salt and ½ teaspoon of freshly cracked black pepper. Toss to coat evenly.
Step 2. Marinate. To the chicken, add the harissa paste and toss to coat well. Cover with plastic wrap and set the bowl in the fridge to marinate for at least 1 hour, but up to overnight.
Step 3. Skewer. Skewer the chicken onto wooden or metal skewers, alternating the meat pieces with sliced onion and bell pepper.
Step 4. Grill. Place a grill plan on medium high heat. Grill the chicken skewers on all sides until cooked through. The cooking time will depend on the thickness of the meat. You can use a meat thermometer to check doneness. The safe minimum internal temperature for chicken breast is 165F (74C). See the next section for serving ideas.
Serving Suggestions
There are several ways you can serve up these skewers. I like to pair them with white or brown rice (my Vermicelli Rice, Mediterranean yellow rice or Saffron Rice) and/or Batata Harra (spicy crunchy potatoes) or garlic rosemary roasted potatoes.
Sumac Onions and a fresh chopped salad will complete the meal. Try my Jerusalem Salad or my Fattoush. For a heartier side, try my Bean Antipasto Salad or Cucumber Chickpea Feta Salad.
Another way to serve them up is in a wrap with soft pita bread (try making your own Lebanese pita). The spicy tangy marinated chicken works well with creamy hummus or Mutabal (roasted eggplant dip).
Expert Tips
- Soak the skewers. If you’re using bamboo skewers and planning to cook on a gas or charcoal grill, soaking the skewers in water for 30 minutes before grilling will help them remain intact.
- Bake Instead. If you don’t have a grill pan or access to the outdoor grill, you can still make this recipe. Place the skewers in a single layer on a parchment paper lined baking sheet and bake at 400F (205C) until cooked through. Broiling for a few minutes will give the chicken a little bit of char.
- Invest in a meat thermometer. Cooking chicken is not hard, but it can over-cook really quickly. A meat thermometer (Affiliate Link) will help you achieve the perfect doneness without overcooking the meat.
- Marinate and freeze! This is an excellent meal prep recipe. Add the cubed chicken along with salt, pepper, and the harissa mixture to a freezer bag. Toss to combine and freeze for up to 6 months. Same can be done with my Beef Shish Kebabs.
- If you only have a whole chicken or bone-in pieces. Harissa can be used to marinate whole or quartered chicken pieces. Let them marinate overnight in a large bowl. You can then grill the chicken or roast it in the oven. You’ll have to use your best judgment on when it’ll be ready (or use a handy thermometer).
Recipe FAQs
Harissa paste is a spicy, aromatic North African red chili pepper paste. It’s made from a blend of dried and/or fresh red chili peppers, garlic cloves, extra virgin olive oil, fresh lemon juice, and warm spices like cumin, coriander seeds, and caraway seeds. It can be used as a marinade (like in this recipe) or added to stews or braises.
If you want to save time the day of cooking, you can marinate the chicken the night before. Store it in a glass airtight container or covered ceramic bowl in the fridge. You can also prepare the skewers in advance, just make sure the meat is refrigerated and not kept out at room temperature too long.
In an airtight glass container. Enjoy the leftovers within 3 days.
Other Chicken Recipes
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Levantine Recipes
Levantine Recipes
Levantine Recipes
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Harissa Chicken Skewers (with Sides)
Equipment
- Grill pan or outdoor grill
Ingredients
- 1 ½ lbs Boneless chicken breasts – About 2 large breasts, cut into large cubes
- 1 tsp Kosher or sea salt
- ½ tsp Black pepper
- ¼ cup Harissa paste
- 1 Medium onion
- 1 Bell pepper
- Garnish with chopped fresh herbs like parsley and mint, lemon zest and a squeeze of lemon juice
Instructions
- Season. Place the cubed chicken breast in a medium bowl. Season with 1 teaspoon of salt and ½ teaspoon of freshly cracked black pepper. Toss to coat evenly.
- Marinate. To the chicken, add the harissa paste and toss to coat well. Cover with plastic wrap and set the bowl in the fridge to marinate for at least 1 hour, but up to overnight.
- Skewer. Skewer the chicken onto wooden or metal skewers, alternating the meat pieces with sliced onion and bell pepper.
- Grill. Place a grill plan on medium-high heat and oil it lightly with avocado oil. Grill the chicken skewers on all sides until cooked through. The cooking time will depend on the thickness of the meat. You can use a meat thermometer to check doneness. The safe minimum internal temperature for chicken breast is 165F (74C). Serve as you like.
Notes
- My preference is to use boneless chicken breast for this recipe, but you can also use boneless, skinless chicken thighs if you prefer.
- Harissa chile paste is a North African staple. You can easily purchase a jar from your local Middle Eastern store, online or a well-stocked grocery store. Or you can try to make your own harissa paste. I promise you, it’s not that difficult to make.
- I like adding onions and sweet red peppers to my chicken skewers. But feel free to omit, or use other vegetables like zucchini or eggplant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
