Harissa Chicken Kebabs

Updated: Aug 19, 2019


Harissa Chicken Kebabs are delicious and easy to prepare. With just a few ingredients, the marinade comes together within minutes. Harissa, a condiment made mostly of roasted peppers works perfectly with chicken, especially, as in this recipe, when combined with lemon, olive oil, and garlic. It's then threaded on skewers with bell peppers and onions and then grilled. The flavors come together so well and go great with couscous. Give these a try, and you'll love them.

Ingredients for Harissa Chicken Kebabs:


3 pounds boneless and skinless chicken thighs, cut into 2" pieces

1/4 cup mild Harissa

1/4 cup + 4 teaspoons olive oil

1 lemon, juiced

3 cloves garlic, minced

2- 3 medium - sized onions, cut into 1 1/2 " pieces

3 bell peppers, assorted colors, cut into 1 1/2" pieces

kosher salt

black pepper

20 bamboo skewers, soaked in water for at least 30 minutes

cooking spray


Time-Saving Tips: The marinade can be made in advance but do not marinade the chicken more that 2 hours. All of the vegetables can be prepped in advance and lastly the skewers can be left soaking for a couple of hours.


Let's see what we need.

We're ready to cook.


To make the marinade, mix the harissa, 1/4 cup olive oil, lemon juice, and garlic together.


Put the chicken in a bowl and pour in the marinade; combine well. Cover and refrigerate up to two hours.


Place the onions in one bowl and the peppers in another. Add two teaspoons of oil to each bowl and coat the vegetables; season with salt and pepper. Thread each skewer with a piece of chicken, pepper, and onion, repeat two more times so each skewer should have three pieces of chicken. Repeat the process until finished.


Coat the grill with cooking spray and preheat to medium-high heat. Add the kebabs and cook for about 10-15 minutes, turning every few minutes until done.

They're ready! They look amazing and taste incredible. And leftovers are great the next day, too. Give them a try and they will become a new favorite.


Enjoy!


Harissa Chicken Kebabs:

main dish

  • 3 pounds boneless and skinless chicken thighs, cut into 2" pieces

  • 1/4 cup mild Harissa

  • 1/4 cup + 4 teaspoons olive oil

  • 1 lemon, juiced

  • 3 cloves garlic, minced

  • 2- 3 medium - sized onions, cut into 1 1/2 " pieces

  • 3 bell peppers, assorted colors, cut into 1 1/2" pieces

  • kosher salt

  • black pepper

  • 20 bamboo skewers, soaked in water for at least 30 minutes

  • cooking spray

  • To make the marinade, mix the harissa, 1/4 cup olive oil, lemon juice, and garlic together.

  • Put the chicken in a bowl and pour in the marinade; combine well. Cover and refrigerate up to two hours.

  • Place the onions in one bowl and the peppers in another. Add two teaspoons of oil to each bowl and coat the vegetables; season with salt and pepper. Thread each skewer with a piece of chicken, pepper, and onion, repeat two more times so each skewer should have three pieces of chicken. Repeat the process until finished.

  • Coat the grill with cooking spray and preheat to medium-high heat. Add the kebabs and cook for about 10-15 minutes, turning every few minutes until done.

  • Time-Saving Tips: The marinade can be made in advance but do not marinade the chicken more that 2 hours. All of the vegetables can be prepped in advance and lastly the skewers can be left soaking for a couple of hours.

2018 Cranberry Walk