These grilled chicken Harissa kebabs require a small amount of work to make them sophisticated enough for a celebratory meal.
Harissa, the fiery North African spice blend brings together smoky, robust, and aromatic notes, combining earthy cumin, tangy lemon zest, fiery chili peppers, and a hint of garlic to create a bold and invigorating flavor experience.
Harissa discovery
My first encounter with Harissa was seventeen years ago, during a memorable trip to Tunisia and I want to recreate the feeling with these grilled harissa chicken skewers. I remember bringing home a large jar of hot smoky deliciousness to use for an entire year. The lovely Tunisian woman that gifted me the harissa paste was so proud of this treasure and rightly so, it gave me cherished memories of a explosion of flavor.
I used Belazu rose Harissa paste and boy was I glad I did? It certainly does not disappoint but it does not send the faint hearted running for the hills either.
Kabob (skewers) or not?
Many of you might take the Harissa chicken skewers apart on a plate and being civilised about it all, that’s certainly my hubby 😉. The drool-worthy vibrancy calls the eating order: courgette, pepper, onion, Harissa smothered chicken, savor, repeat!
Then what’s the point of going through the trouble of impaling the gorgeous food? It certainly makes people gasp with admiration in my opinion, but it also helps with the portable aspect of the food.
But if you prefer the easy option just skip the skewering 😁.
Everything on the grill
I always stock shallow tinfoil trays that I use for the barbecue. Throw the veggies in the tray and the meat straight on the barbecue rack like these jerk chicken thighs I made the other week.
Jump to VideoWhat would a barbecue backyard party be without these Harissa chicken skewers – just grab one and you don’t need table manners or forks and knives. Feel free to sit or stand, refreshing cold drink in hand, whilst tucking into these tender juicy yet good for you grilled Harrisa chicken skewers.
Tasty eats for gut health
Continue the theme of smoky and sweet with a Harissa aioli to drizzle over the skewers and sides. I made these for Father’s day, they were yum!
I am one to insist on eating for gut health and nurture my microbiome therefore pairing up colorful veggies and spices. According to Zoe , a good number to eat for gut health is thirty different plants a week. The good thing is that spices count too!
This meal might seem like a sinful and indulgent affair, but I can assure you that my meal ideas are nearly always healthy. Although you can always skip the fries and replace them with a green salad.
What to do with your Harissa chicken leftovers
The grilled chicken Harissa can generate next day’s lunches, this is the rule of thumb in Candyflosslife household. Stuff them in a tortilla sandwich like this one or add them to a salad, it will be just divine!
For more chicken kebab ideas, I would thoroughly encourage you to try my easy chicken and halloumi skewers, they too celebrate mild middle eastern flavors!
Comment below whether naughty alcoholic beverages or the fruity goody-two-shoes type ones are your jam to accompany these beauties. Happy grilling my lovelies! 🍖🫶
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
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Grilled chicken Harissa kebabs
Ingredients
For the skewers
- 500 g chicken breast or thighs diced in 1 inch pieces
- 2 bell peppers cut in 1 inch pieces
- 1 red onion sliced thickly
- 1 courgette (zucchini) sliced into ½ inch thick slices
- 1 tbsp olive oil
- 2 tbsp Greek yogurt
- 2 heaped tbsp Harissa paste I used Belazu rose Harissa
- ¾ tsp salt
- ½ tsp black pepper
For the aioli
- 1 tbsp olive oil
- 1 tsp mayonnaise optional
- 1 tbsp Greek yogurt
- 1 tbsp Harissa paste I used Belazu rose Harissa
- 1 tbsp cold water
- Salt and black pepper to taste
- 1 lemon sliced for serving
For the BBQ fries
- 5-6 medium potatoes diced in small cubes
- 1 tsp salt
- ½ tsp Black pepper, freshly cracked
Instructions
Marinade the chicken and make the skewers
- In a large bowl toss the chicken pieces with the oil, Harissa paste and yogurt, add the seasonings and mix well.
- Let it sit for at least 30 minutes or overnight in the fridge.
- Chop the vegetables in large pieces and toss them with a tablespoon of olive oil, salt and pepper, a tablespoon of Harissa paste and mix well.
- Make your skewers by alternating chicken and vegetable pieces with a little space in between but still tightly packed.
How to make Harissa aioli
- To make the aioli, mix one tablespoon of Harissa paste with a little olive oil and one tablespoon of yogurt in a jar, season to taste and add a tablespoon of cold water to make it runnier.
For the BBQ fries
- If you are making the fries, diced them in small cubes, toss them with olive oil salt and pepper and place them in the tinfoil tray.
Everything on the grill!
- Turn the grill on high for 5 minutes give it a good scrub with a wire brush. Turn the grill to medium low.
- Put the fries on the grill first until they start to soften then turn them.
- If you want, you can brush a little oil on the grill with a piece of kitchen roll to stop the skewers from sticking to the grill.
- Add the skewers to the grill carefully so that everything stays together. Grill the skewers for approximately 7 minutes, turn them and grill for a further 5 minutes.
- Meanwhile the fries should also be fully cooked and nicely golden brown.
- Turn the grill off and you are all done.
- Serve one or two skewers per person with a generous squeeze of lemon and a drizzle of Harissa aioli.