Combine the chicken, yogurt, lemon juice and harissa sauce in an airtight plastic bag or large mixing bowl. Massage into the chicken to cover.
Soak 10-15 wooden kabobs in water for at least 30 minutes. Thread the chicken onto kabobs, leaving a small space between each chunk to ensure the chicken cooks evenly.
Heat the grill to medium-high heat (approximately 350°F). Cook the kabobs on grill for 15 minutes, turning occasionally until chicken is done and juices run clear.
Remove and allow to rest for 10 minutes before serving.
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