Grilled Harissa Chicken Skewers
Grilled harissa chicken skewers made with simple ingredients. Tangy, spicy, smoky, and full of Tunisian flavor, they're ready in 30 minutes and pair great with rice, couscous, pita, or salad.
Servings: 5 skewers
Calories: 76kcal
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
Calories: 76kcal | Carbohydrates: 1g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 521mg | Potassium: 191mg | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 10mg