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Grilled harissa chicken skewers with courgettes peppers lemon slices aioli jar

Grilled chicken Harissa kebabs

Flossie
Fiery Harissa chicken skewers with BBQ fries and Harissa aioli, the perfect summer or any season grilling affair!
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Prep Time 15 minutes
Cook Time 15 minutes
marinading time 30 minutes
Total Time 30 minutes
Course BBQ, dinner, dinner ideas, grilling
Cuisine Middle Eastern, North African
Servings 6 skewers

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.
    Chicken pieces belazu rose harissa paste jar and bowl with yogurt olive oil and harissa paste
  • Let it sit for at least 30 minutes or overnight in the fridge.
    Harissa marinated chicken in a stainless steel bowl
  • 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.
    Marinated chicken and vegetables thread on skewers and stainless steel bowl with diced potatoes

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.
    Grilled harissa chicken skewers on a plate

Notes

Grill settings may be different, depending on your equipment. Generally, keep an eye on the food when you use a barbecue, as it can burn pretty fast. 
If using bamboo/wooden skewers, let them soak in cold water for at least 30 minutes or overnight. This will prevent them from burning.
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Keyword chicken skewers, grilled Harissa chicken, Harissa chicken kabobs, Harissa chicken kebabs, Harissa chicken skewers, moroccan chicken kebabs
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨