Grilled Harissa Chicken Skewers with Lemon Yogurt Sauce

Smoky, bold, and full of North African character, this harissa chicken is a perfect addition to your summer meal lineup. Boneless, skinless chicken breasts are cut into large chunks, then marinated in harissa paste, olive oil, lemon, garlic, and warm spices before being grilled on skewers until juicy with charred edges. The method is straightforward and versatile—if you don’t have a grill, broil or air-fry the chicken instead for the same bright, spicy result.

This grilled harissa chicken delivers smoky heat and bold flavor with minimal fuss. It’s ideal for skewers on the barbecue and shines when served with a creamy harissa aioli or tucked into grain bowls, wraps, or salads. The marinade can be adjusted for heat—use a mild jar for a gentler warmth or a spicy version if you prefer more kick.

Harissa Chicken Recipe Highlights

• Big flavor, minimal effort – A simple harissa-based marinade that packs a punch.
• Adjustable heat – Choose mild or hot harissa paste or combine them to taste.
• Versatile serving options – Serve with rice, flatbread, a green salad, or in a grain bowl.

Chef’s Tip: What Is Harissa Paste? Harissa is a North African chili paste made from chilies, garlic, olive oil, and warm spices like cumin and coriander. It adds smokiness, heat, and depth to marinades and sauces and is available in mild and hot varieties.

Ingredients You’ll Need

• Chicken – Boneless, skinless chicken breasts (thighs are a juicy alternative).
• Olive oil – Helps carry flavors and adds richness.
• Harissa paste – Use mild, hot, or a combination depending on your spice preference.
• Lemon juice – Brightens the marinade and helps tenderize the meat.
• Garlic – Fresh cloves add a sharp, aromatic boost.
• Ground cumin – Adds warm, earthy notes.
• Ground coriander – Rounds out the spice blend.
• Smoked paprika – Contributes smoky sweetness and color.
• Salt and pepper – To taste.

See the recipe card for exact measurements.

Tools: Bamboo skewers or a grill basket; a grill, broiler, or air fryer.

Substitutions and Variations

• Heat level: If you like it hotter, choose a spicy harissa or add red pepper flakes or cayenne to the marinade.
• Chicken thighs: Boneless, skinless thighs remain juicier and grill well.
• No grill: Use a stovetop grill pan, broiler, or air fryer. Cook until the internal temperature reaches 165°F (175°F for thighs).

Harissa brands vary: Some pastes are smooth and smoky, others chunky and bright. Try different jars to find your favorite—some cooks even blend brands for a balanced profile.

How to Make Harissa Chicken

Cut the chicken into roughly 1½-inch chunks to maximize marinade coverage. Soak bamboo skewers in water for at least 30 minutes to prevent burning, and lightly oil them before threading the chicken.

Chef’s Tip: Prevent Sticking
Make sure the grill grates are hot, clean, and lightly oiled. A quick spray of avocado or neutral oil on the chicken also helps prevent sticking, especially with lean breast meat.

Serving Suggestions

Pair harissa chicken with sides that balance its smoky, spicy profile:

• Lemon herb rice – Stir in lemon zest and fresh herbs like parsley or mint.
• Cucumber salad – Cool and crisp, optionally topped with feta.
• Green salad – A simple vinaigrette adds contrast and freshness.
• Grilled vegetables – Zucchini, bell peppers, eggplant, and onions grill beautifully alongside the skewers.
• Orzo or grains – Serve warm or chilled as a neutral, satisfying base.

Storing and Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm gently in a skillet or microwave on low power, or enjoy cold in salads and wraps.

Freeze: Cool completely, portion, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

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