Grilled harissa chicken skewers made with simple ingredients. Tangy, spicy, smoky, and full of Tunisian flavor, they're ready in 30 minutes with everyday ingredients and pair great with rice, couscous, pita, or salad.
Harissa chicken skewers are spicier and more flavorful than my Mediterranean chicken kebabs.
These skewers make a quick dinner. My homemade spicy harissa paste is ready in minutes with simple ingredients. Just marinate the chicken, and grill the skewers.
Why You'll Love it
You'll love these because the harissa gives the chicken such a deep, warm spice that makes every bite feel exciting. It's the kind of skewer you taste once and say, "Okay, this is going on repeat."
- It's easy to grill (outdoor or indoor) and comes together with simple ingredients, perfect for a quick meal or weekend cooking.
- The homemade harissa gives the chicken a bold, spicy flavor that you can adjust to the way your family likes.
- The chicken turns soft and juicy after marinating, and the veggies add nice color and crunch.
Harissa Chicken Kebabs
These harissa chicken kabobs are one of my favorite ways to enjoy chicken. The kebab lover in me gets so happy every time I thread those juicy, harissa-marinated chicken pieces onto skewers.
That spicy, smoky flavour is just too good. Most days, I serve them with yellow rice or a simple fresh salad, and it feels like such a complete meal.
When I'm indoors, I grill them on a pan, but in summer, we love firing up the outdoor grill. The chicken gets a light char, the veggies soften beautifully, and everything turns so juicy and tender. My kids happily grab a skewer first, even before looking at the rest of the food.
Chicken Skewer Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I like using boneless, skinless chicken breasts for this skewer recipe because they're easy to work with and cook evenly on the grill. You can also use chicken thighs if you prefer juicier meat, but I like breasts for their thickness and presentation.
- Vegetables: Bell peppers and red onions are my go-to. I used them in my chicken shashlik kebabs too, but feel free to mix it up with zucchini, squash, or cherry tomatoes - whatever you like.
- Harissa chicken marinade: I use a simple mix of homemade harissa paste, paprika, lemon juice, salt, and pepper. It's an easy, flavorful way to season chicken for skewers.
- Lemon juice: Lemon juice tenderizes the chicken and adds a bright flavor. You can swap it with lime if you like a slightly different tang.
- Mint Leaves: Mint works really well with harissa chicken skewers because the chicken is already spicy and smoky, and mint brings a cool, fresh flavor that balances that heat. I use it to cut through the spice and make each bite feel light and refreshing.
Popular Additions
- Yogurt: Marinating chicken in yogurt keeps it extra juicy and tender. That is how I make my popular chicken boti kebab.
- Honey: I personally don't like my kebabs sweet, but if you do, you can add 1 teaspoon of honey to the marinade. It balances the spice and gives the chicken a lovely caramelized glaze when grilled.
How to Make Harissa Chicken Skewers
Step 1: Marinate the chicken in harissa paste, salt, pepper, lemon juice and zest, paprika, parsley, and olive oil. Let it sit for 30 minutes, or chill for 2-4 hours to allow the chicken to soak up the marinade flavors.
Step 2: Prep vegetables for skewers. Cut onions and bell peppers into cubes.
Step 3: Toss the vegetables with olive oil, salt, pepper, and lemon juice.
Step 4: Thread the chicken and vegetables onto skewers, alternating between chicken pieces, bell peppers, and onions.
Step 5: Heat a grill pan over medium heat and add 1-2 teaspoon of oil. Place the skewers on the pan and sear for 2-3 minutes. Baste with a little oil.
Step 6: Now flip, and cook all sides until the chicken is fully cooked.
Recipe Tips
- Don't skip the marinating time: It is the key to juicy, flavorful chicken. Let the chicken sit for at least 30 minutes, or 2-4 hours, if you have time. Avoid marinating longer than that, as the lemon juice can start breaking down the meat too much.
- Soak wooden skewers: To prevent wooden or bamboo skewers from burning on the grill, soak them in water for at least 20 minutes before using. Preheat the pan properly: Make sure the grill pan is hot before adding skewers. This gives nice sear marks and locks in the juices.
- Baste with oil while grilling: Regularly brushing the skewers with a little oil during grilling helps keep the chicken juicy and prevents it from drying out.
- Rest before serving: Let the skewers rest for a few minutes after cooking. It helps the juices redistribute, keeping the chicken tender.
Recipe FAQs
Both chicken breasts and thighs work well, but they give different results. Breasts cook evenly and hold their shape, so the skewers look neat and cook fast. That's why I use them often. Thighs are juicier and have more flavour, and they don't dry out easily, which is great if you're new to grilling. So choose breasts for a firm bite and clean look, or thighs if you want extra juicy pieces.
I usually go with medium heat on a grill or grill pan. It cooks the chicken evenly, prevents burning, and gives those nice golden sear marks.
You can bake the skewers at 200°C (400°F) for 18-22 minutes, flipping them halfway through. For a nice char, finish under the broiler for a few minutes. Using a wire rack on a baking sheet helps the chicken cook evenly and keeps the bottom from getting soggy.
Air fryers are a great way to cook these skewers. I've learned this the hard way, but 180°C (360°F) for about 10-12 minutes works perfectly. Turn them halfway through for even cooking, and they come out juicy with a nice char.
1) Marinate the chicken well. This keeps it soft on the inside.
2) Keep basting oil. Turn the skewers regularly and baste with a little oil while grilling.
3) Don't overcrowd the grill pan and use medium heat so the chicken cooks evenly.
4) Avoid very high heat, which dries it out, and take the skewers off once the chicken is white and firm. This way, you get juicy, perfectly grilled chicken skewers every time.
Recipe Card
Grilled Harissa Chicken Skewers
Equipment
- a mixing bow
- grill or grill pan
Ingredients
- 2 boneless skinless chicken breast
- 4 tablespoon harissa paste harissa recipe in description box
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon olive oil
- 2 tablespoon finely chopped mint leaves/parsley
- 1 teaspoon olive oil
- ½ teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a bowl, mix chicken with harissa paste, salt, pepper, lemon juice and zest, paprika, mint leaves, and olive oil. Let it sit for 30 minutes, or chill for 2-4 hours. Marinating keeps the chicken tender and allows it to soak up all the bold flavors.2 boneless, 4 tablespoon harissa paste, ½ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon paprika, 2 teaspoon lemon juice, 1 teaspoon lemon zest, 2 teaspoon olive oil, 2 tablespoon finely chopped mint leaves/parsley
- Cut onions and bell peppers into cubes roughly the same size as the chicken pieces. This helps everything cook evenly on the skewers.
- Toss the vegetables with olive oil, salt, pepper, and lemon juice for extra flavor.1 teaspoon olive oil, ½ teaspoon lemon juice, ½ teaspoon salt, ¼ teaspoon pepper
- Soak wooden skewers in water for 30 minutes to prevent burning. Trim them if needed to fit your grill pan.
- Thread the chicken and vegetables onto the skewers, alternating pieces. Leave a little space between them so heat can circulate and everything cooks evenly.
- Heat a grill pan over medium heat and add 1-2 teaspoon of oil. Place the skewers on the pan and sear for 2-3 minutes. Baste with a little oil, flip carefully, and cook all sides until the chicken is fully cooked. Avoid overcrowding the pan to ensure even cooking.
Video
Notes
- Marinate the chicken to keep it juicy and flavorful.
- Cut the vegetables into the same size as the chicken for even cooking.
- Preheat the grill pan for good sear marks and locked-in juices.
- Don't overcrowd the pan to prevent steaming.
- Use medium heat to cook evenly without burning or drying out.
- Flip skewers gently with tongs to keep pieces intact.
- Baste the chicken with oil while grilling to keep it juicy.
- Let skewers rest for a few minutes after cooking for tender chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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