Blazing harissa chicken skewers: 12 min joy

When I first started sharing recipes online, I had one goal: to prove that weeknight dinners didn’t have to be boring! I’m Anna, and I’m obsessed with making chicken taste incredible without spending hours in the kitchen. That’s why I’m so excited to share my absolute favorite, foolproof grilling recipe: harissa chicken skewers. Seriously, these are going to be your new summer staple.

I’ve made a ton of marinades over the years—some great, some that dried out the chicken completely—but the secret weapon here is the yogurt. It tenderizes the meat beautifully while holding all that spicy, bright harissa flavor right where it belongs. Forget fussy techniques; these skewers are simple, they come together fast, and they deliver serious North African flavor every single time. Trust me, once you see how easy it is to get that perfect char and tender bite, you’ll be making these all the time!

Gathering Your harissa chicken skewers Ingredients

Putting together the ingredients for these harissa chicken skewers is half the fun! I always stress using chicken thighs here—they have enough fat to stay wonderfully juicy even when grilled over high heat. We’re cutting them into nice, manageable 1.5-inch cubes so they cook evenly on the stick.

The marinade is where the magic happens, using simple pantry staples to create a vibrant coating that clings perfectly to the meat. Don’t worry about grabbing expensive cuts; this marinade makes everything taste gourmet!

Chicken and Marinade Base

You’ll need two full pounds of boneless, skinless chicken thighs, cubed up nicely. For the base of the marinade, grab about a third of a cup of plain Greek yogurt—this is our tenderness secret. Then, we mix in two tablespoons of olive oil for richness.

Flavor Builders for harissa chicken skewers

This is where the flavor really pops! You need about a quarter cup of your favorite harissa paste—use mild if you’re nervous about heat! We’ll add the zest of life with one tablespoon of fresh lemon juice and a tablespoon of finely chopped fresh mint (or use one teaspoon of dried mint if fresh isn’t around). Two cloves of minced garlic bring the punch, along with one teaspoon each of ground cumin, salt, and half a teaspoon of black pepper. If you enjoy bold flavors, check out my recipe for chicken with garlic and cumin for more inspiration.

Equipment Needed for Perfect harissa chicken skewers

You don’t need a ton of fancy gadgets for these, thankfully! We mostly need things to mix in and things to cook them on. Grab a sturdy medium mixing bowl for coating all that chicken, and of course, your grill or a heavy grill pan if you’re cooking indoors. The most important thing is getting your skewers ready before the chicken is done marinating.

Skewer Preparation

If you’re using wooden skewers, this is crucial: you absolutely must soak them in water for at least 30 minutes before you thread anything, or they’ll burn right up on the grill! I usually just leave mine soaking while the chicken rests in the fridge. If you’re using metal skewers, just make sure they’re clean and ready to go!

Mastering the harissa chicken skewers Marinade Process

This is the real make-or-break moment for tender, flavorful harissa chicken skewers. You need to build that coating carefully so it sticks beautifully to the chicken pieces. Don’t rush this part; good marination is what keeps the thighs from drying out on the grill!

Whisking the Spicy Yogurt Marinade

First things first: get your mixing bowl ready. We’re combining all those bright, spicy elements into one creamy base. Start by whisking the Greek yogurt, harissa paste, olive oil, lemon juice, minced garlic, chopped mint, cumin, salt, and pepper together. You want to whisk this vigorously until it’s completely smooth and uniform. Seriously, you shouldn’t see any dry clumps of spice or thick blobs of yogurt—it should look like a gorgeous, thick, spicy sauce ready to coat everything evenly.

Coating and Marinating the Chicken

Once your marinade looks perfect, toss in those cubed chicken thighs. Use tongs or clean hands to make sure every single piece is totally covered in that bright red coating. Don’t leave any dry spots! After everything is coated, cover that bowl tightly—I usually use plastic wrap right against the surface of the marinade to stop it from drying out in the fridge. Now for the hard part: waiting! You need at least four hours for the yogurt to start working its magic and tenderize the meat. If you can swing it, leaving the harissa chicken skewers mixture overnight makes the flavor so much deeper and richer. I promise, the extra wait is worth it! You can find more grilling inspiration on my Pinterest page.

Grilling Your harissa chicken skewers to Perfection

Okay, the waiting is over! Now we get to the best part—seeing those beautiful, spicy hunks of chicken get that perfect char. Grilling is the only way to go for these harissa chicken skewers because you get a smoky flavor that just screams summer cookout. Make sure you pull the chicken out of the fridge about 15 minutes before you plan to thread them, just to take the chill off slightly!

Preparing the Grill Surface

Before you even think about putting chicken on the grates, you need to get that heat right. Preheat your outdoor grill or your heavy-duty grill pan to a solid medium-high heat. This heat level is important—too low and the yogurt marinade will just steam and stick; too high and the outside will burn before the inside cooks! Once it’s hot, grab a folded paper towel dipped in olive oil and use tongs to carefully wipe down the grates. This thin layer of oil is your non-stick insurance policy! If you are looking for alternative cooking methods, check out how I handle boneless chicken thighs baked at 400°F.

Cooking and Timing the harissa chicken skewers

Now, thread those marinated pieces onto your soaked wooden or metal skewers. When you’re doing this, push them close together, but don’t jam them so tightly that they look like a solid log. They need just a tiny bit of space so the heat can circulate around the sides. Lay the skewers directly over the heat. You’re looking at about 10 to 12 minutes total cooking time.

The key to avoiding dry chicken is constant attention! Turn the skewers every couple of minutes—aim for nice, even browning on all four sides. You absolutely must use a meat thermometer for safety and success here. When you poke the thickest part of a chicken cube, the temperature needs to read 165°F (that’s 74°C). If it hits that mark, pull them off immediately! Let them rest for five minutes before serving; that resting period lets all those delicious juices settle back into the meat.

Serving Suggestions for harissa chicken skewers

Once those beautiful harissa chicken skewers come off the grill, you want to make sure the rest of your plate matches that vibrant flavor! Because the chicken is so rich and spicy from the marinade, I usually pair it with something light and cooling to balance everything out. They are fantastic served right off the stick, or you can slide the meat off onto a bed of fluffy grains. For a lighter side, consider my charred chicken corn salad.

Don’t forget the finishing touch! Before serving, sprinkle everything generously with that fresh chopped mint—it brightens up the whole dish instantly. And if you have any leftover labneh or plain Greek yogurt, serve a small bowl on the side for dipping; it’s amazing for cutting through the heat.

Suggested Accompaniments

For a complete, satisfying dinner, I always turn to light grain salads. These work just perfectly alongside the chicken:

• Classic couscous, maybe tossed with a little lemon zest.
• A fresh, herbaceous tabbouleh salad is always a winner.
• If you’re grilling anyway, throw on some zucchini, peppers, and onions to char alongside the chicken!

Storage and Reheating Instructions

Nobody wants leftover dry chicken, right? The great news about these harissa chicken skewers is that the yogurt marinade does a fantastic job of keeping the meat moist for a couple of days, even after grilling. If you have leftovers, you want to treat them gently so they don’t lose that beautiful texture.

First, let the skewers cool completely before putting them away. If you stored them warm, condensation builds up, and that makes them soggy fast. For the best results, I always pull the chicken off the skewers before storing it—it makes reheating much easier!

If you made extra sauce or labneh on the side, keep that in a separate, tightly sealed container in the fridge. They should keep well for about three to four days.

Storage Guide for harissa chicken skewers

Item	Storage Method	Shelf Life
Skewers (meat only)	Airtight container in the refrigerator	3-4 days
Yogurt/Labneh Sauce	Airtight container in the refrigerator	Up to 1 week

When you’re ready to reheat, avoid the microwave if you can, as it tends to toughen the meat. A quick sauté in a pan over medium heat, or even just tossing them back on a hot grill for a minute per side, works wonders to bring them back to life without drying them out! For another quick weeknight option, try my red curry chicken in 30 minutes.

Frequently Asked Questions about harissa chicken skewers

I get so many messages asking for little tweaks to this recipe, which just proves how much you all love these harissa chicken skewers! It’s flexible, but sometimes you need a little guidance on substitutions or alternative cooking methods when the grill isn’t an option. Here are the most common things people ask me about.

Adjusting the Spice Level in harissa chicken skewers

Harissa pastes vary wildly in heat, so you absolutely need to taste your paste before you mix the marinade! If you are worried about too much heat, just use half the amount of paste the recipe calls for, and then supplement the liquid and flavor with a teaspoon of smoked paprika and a tiny splash of tomato paste. That gives you the color and depth without the fire. If you can find a known “mild” harissa, that works great too, but always taste first!

Can I Bake or Pan-Fry These harissa chicken skewers Instead?

Yes, definitely! If the weather is bad, you can easily bake these. Just thread them onto skewers, place them on a foil-lined baking sheet, and bake them in an oven preheated to 400°F (200°C). They usually take about 18 to 22 minutes total, flipping halfway. For pan-frying, use a heavy skillet—not your marinade bowl!—over medium-high heat. You might need to cook them in batches and add a tiny drizzle of oil to keep them from sticking, but they still get a great sear!

Estimated Nutritional Information

I always tell people that while these harissa chicken skewers are packed with flavor, they are also pretty great on the macros since we’re using lean chicken thighs and a yogurt base. Remember, these numbers are just estimates based on the ingredients listed, so they can shift a bit based on what brand of harissa or yogurt you use! Always check your specific labels if you’re tracking closely. For another healthy option, see my spring chicken dinner.

Estimated Nutrition Facts

Nutrient	Amount per Serving
Calories	420
Total Fat	25g
Carbohydrates	8g
Protein	38g

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