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Grilled harissa chicken skewers with charred bell pepper and onion on a wooden board with lemon wedges and yogurt sauce

Grilled Harissa Chicken Skewers with Lemon Yogurt Sauce

Chicken thighs marinate in harissa, yogurt, and lemon, then grill on skewers with peppers and onion until charred and cooked through.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 700 g boneless, skinless chicken thighs cut into 1.5-inch (4 cm) chunks
  • 3 tbsp harissa paste
  • 2 tbsp olive oil
  • 2 tbsp plain whole milk yogurt
  • 2 tbsp lemon juice about 1 lemon
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the skewers
  • 1 red bell pepper large; cut into 1.5-inch pieces
  • 1 red onion medium; cut into wedges
  • 8 skewers metal, or wooden soaked in water 20 minutes
To serve
  • 1 lemon wedges lemon
  • 2 tbsp fresh parsley or cilantro chopped
  • 1/2 cup plain yogurt or tahini sauce optional, for dipping

Method
 

Marinate the chicken
  1. In a mixing bowl, whisk together harissa, olive oil, yogurt, lemon juice, garlic, cumin, smoked paprika, salt, and pepper.
  2. Add the chicken chunks and toss until fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Assemble and grill the skewers
  1. Thread marinated chicken, bell pepper, and onion onto skewers, alternating pieces.
  2. Heat the grill to medium-high, about 200 C / 400 F direct heat, and lightly oil the grates.
  3. Place skewers on the grill and cook for 10-12 minutes, turning every 3 minutes, until charred on the edges and the chicken reads 165 F / 74 C at the thickest piece.
  4. Remove from the grill and rest for 3 minutes. Garnish with parsley and serve with lemon wedges and yogurt sauce.

Notes

  • Marinate chicken at least 30 minutes, ideally 2-4 hours for deeper flavor.
  • Don't crowd the skewers on the grill grate so heat circulates evenly.
  • Pull chicken at 165 F / 74 C, not by how charred it looks.
  • Soak wooden skewers 20 minutes so they don't burn through before the chicken cooks.