Spicy Harissa Chicken Skewers
Spicy Harissa Chicken Skewers
Ingredients
For the Harissa Marinade
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 garlic, cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon honey, optional, for balance
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 wooden skewers, if using, soaked in water for 30 minutes
Instructions
- 1
In a large bowl, whisk together the harissa paste, olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, honey (if using), kosher salt, and black pepper until well combined. This is your harissa marinade.
⏱️ 5 min
- 2
Add the cubed chicken thighs to the bowl with the marinade. Toss to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to meld. If using wooden skewers, soak them in water during this time to prevent burning.
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (around 400°F - 450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 4
Thread the marinated chicken pieces, bell pepper pieces, and red onion pieces alternately onto the prepared skewers. Don't pack them too tightly, allowing for even cooking.
⏱️ 10 min
- 5
Place the skewers on the preheated grill. Grill for 4-6 minutes per side, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and has nice char marks. Total grilling time will be about 12-18 minutes depending on your grill and the size of the chicken pieces.
⏱️ 15 min•🌡️ 425
- 6
Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Harissa Chicken Skewers
Ingredients
For the Harissa Marinade
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 garlic, cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon honey, optional, for balance
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 wooden skewers, if using, soaked in water for 30 minutes
Instructions
- 1
In a large bowl, whisk together the harissa paste, olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, honey (if using), kosher salt, and black pepper until well combined. This is your harissa marinade.
⏱️ 5 min - 2
Add the cubed chicken thighs to the bowl with the marinade. Toss to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to meld. If using wooden skewers, soak them in water during this time to prevent burning.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (around 400°F - 450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 4
Thread the marinated chicken pieces, bell pepper pieces, and red onion pieces alternately onto the prepared skewers. Don't pack them too tightly, allowing for even cooking.
⏱️ 10 min - 5
Place the skewers on the preheated grill. Grill for 4-6 minutes per side, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and has nice char marks. Total grilling time will be about 12-18 minutes depending on your grill and the size of the chicken pieces.
⏱️ 15 min•🌡️ 425 - 6
Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist.
⏱️ 5 min