Harissa Chicken Kabobs are my new go-to chicken on the grill recipe. The spice level can be easily adjusted depending on how much harissa sauce you add and Greek yogurt does an excellent job of tenderizing the chicken, resulting in the juiciest chicken on the grill you’ve ever had.
Harissa Chicken Kabobs use the spiciness of harissa paste and the coolness of Greek yogurt to make tender chicken on the grill.
While you can use the same marinade for chicken thighs, drums or whole breasts, I like to cut mine into cubes and put them on skewers. It dramatically reduces the cooking time which also prevents grilled chicken from drying out, one of the biggest issues with any grilled chicken recipe.
The longer you can marinate your Harissa Chicken Kabobs, the better. I would say 4 hours is the minimum, although I like to do mine over night or even longer. I reserve a little bit of the harissa marinade for basting during the grilling process, but marianting really gets those chicken chunks full of flavor.
The next question is what is harissa? For those of you who haven’t heard of it before, harissa is a spicy sauce or paste hailing from the Middle East.
It is commonly made with Maghrebi hot chile peppers, but since those aren’t easy to come by here in the states, I substitute. The next question is usually where to buy harissa or how to make harissa sauce.
The choice is yours. Making harissa is actually very simple and requires only a fews ingredients. Since the traditionally used chile peppers aren’t available here, I pick up a pack of dehydrated New Mexican chiles from the International aisle at the grocery store.
They work just as well for a good, hearty harissa pasta. You can also buy it in some grocery stores or online.
Here are a few tips for making Kabobs:
- If you are using wooden skewers, make sure to soak them for a good long time before threading them. This prevents fires, thus making this recipe for harissa chicken kabobs Smokey Bear approved.
- Sometimes chicken tends to spin around on the skewer, you can prevent this by using the double skewer method, using two skewers to anchor your food or using metal skewers with a swirl pattern or that are flat that prevents this from happening. The only drawback here is if you are making kabobs for a lot of people, you’ll be spending a pretty penny and may never use them again.
- If you don’t want to mesh around with skewers at all, just get a grill basket. These things are fabulous!
If you liked Harissa Chicken Kabobs, here are a couple of other favorite skewer recipes!
If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!
- 4 chicken breasts , cut into 2 inch cubes
- 2 cups plain Greek yogurt
- 3 tablespoons lemon juice
- 1 cup Harissa Sauce
- Cooking Spray
- 8-10 Skewers/Kabobs
Place all ingredients into an airtight plastic bag, massage mixture into chicken and marinate over night.
Soak 10-15 wooden kabobs in water for at least 30 minutes. Thread chicken onto kabobs, leaving s small space between each chunk to ensure the chicken cooks evenly.
Heat grill to medium-high heat. Cook kabobs on grill for 15 minutes, turning occasionally until chicken is done and juices run clear.
Remove, serve and enjoy your Harissa Chicken Kabobs!