Harissa Grilled Chicken Skewers

Ready to bring bold, fiery flavor to your grilling routine? You’re in luck. This new and improved Greek Yogurt-marinated Harissa Chicken Skewers recipe with Spicy Tzatziki was born out of an abundance of Greek yogurt, thanks to our wonderful sponsor, Maple Hill Creamery (*all opinions are my own*). 

Greek yogurt is one of those all-purpose ingredients capable of all sorts of stuff, whether adding richness to spinach dip, moisture to strawberry muffins, or creaminess to egg salad. In this recipe, it’s doing double duty as the secret weapon in both the marinade for the skewers and the classic base of tzatziki sauce. 

As the base for the harissa marinade, the Greek yogurt helps tenderize the chicken, adding a slight tang that pairs beautifully with the spices. When grilled, it creates a lightly caramelized crust, locking in moisture and delicious flavor. 

The cool, creamy tzatziki is the perfect complement to the flavorful harissa sauce, perfect for summer BBQs, game day spreads, or a quick family dinner that everyone will love. So fire up that grill, grab your skewers, and let’s cook!

Recipe features

• Greek yogurt marinated kabobs. Whether you marinate the chicken overnight or just a few hours, the results are consistently juicy and delicious.
• Great for any occasion. The mouthwatering harissa chicken skewers and homemade spicy tzatziki are perfect for weeknights, outdoor entertaining, or high-protein meal prep. 
• No grill? No problem. You can cook up these skewers on the stove or in the oven. 

What you’ll need for the Harissa chicken skewers

• Chicken. Boneless, skinless breasts chopped into bite-sized chunks, if you prefer chicken thighs, they work great, too, but you’ll have to adjust the cooking time.
• Greek yogurt. As the creamy base of the marinade, it tenderizes while adding a subtle tang. Plain yogurt works in a pinch, but Greek yogurt’s thicker consistency clings better to the chicken (and has more protein!). 
• Extra virgin olive oil. Helps bind the marinade and keeps the chicken moist.
• Harissa sauce. This wouldn’t be a grilled harissa chicken recipe without it! I use Mina Mild Harissa, but you can also use Mina Spicy Harissa if you can handle the heat! 
• Fresh lemon juice. It brightens the marinade and complements the spice with a fresh, zesty tang. Bottled lemon juice works in a pinch, but fresh is always best!
• Garlic cloves. Grated or finely minced for an even distribution of aromatic, savory depth in the marinade.
• Paprika. I use sweet paprika for subtle sweetness to enhance the overall flavor. Smoked paprika works great here, too.
• Salt and pepper. To taste. 

What you’ll need for the spicy tzatziki sauce 

• Cucumber. English cucumbers have fewer seeds and thinner skin, making them ideal for this recipe, but Persian cucumbers work, too.
• Greek yogurt. The classic creamy, tangy base of tzatziki sauce!
• Garlic cloves. Gives the tzatziki garlicky intensity.
• Fresh lemon juice. Balances the richness of the yogurt.
• Fresh dill. Provides tzatziki’s classic, distinct herbaceous note. If you don’t have dill, try fresh mint or parsley, or combine all three!
• Spice. Red pepper flakes add a hint of fiery flavor. You can also use dry Sriracha seasoning or a pinch of cayenne pepper as a substitute. Alternatively, you can use a small amount of regular Sriracha or Harissa for some heat. 
• Salt and Pepper. Balances flavors. 

How to make grilled harissa chicken skewers

Step 1: Marinate the chicken. Whisk all the ingredients for the harissa marinade together in a large bowl. Toss the chicken pieces in the marinade, then transfer the mixture to a large resealable bag and refrigerate for a few hours or overnight.  

Step 2: Make the tzatziki sauce. Slice the peeled cucumber in half lengthwise, scoop out the seeds, and grate one half and finely dice the other. Add the grated and diced cucumber to a bowl with the remaining tzatziki sauce ingredients, stir well, and cover. Refrigerate for at least 30 minutes. If you make it in advance, just be sure to stir well before serving.

Step 3: Thread and grill the skewers. Heat your grill to medium-high heat (about 400°F). Meanwhile, thread the marinated chicken onto skewers. Place the skewers on the fully preheated grill and cook, turning every few minutes.

Step 4: Serve and enjoy. Remove the skewers from the grill when the internal temperature reaches 165°F, and let them rest for a minute or two. Sprinkle with chopped parsley and serve hot on fresh pita bread with the spicy tzatziki sauce on the side.

Alternate cooking methods

Instead of grilling, you can cook the skewers using:

• Grill pan: Preheat a grill pan over medium-high heat and cook as you would on a grill.
• Broiler: Place the skewers on a foil-lined baking sheet and broil on high, turning frequently, until cooked through.
• Oven: Bake at 425°F for 20-25 minutes, turning once halfway through.

Recipe tips and FAQs

• Adjust the tzatziki’s texture by using all grated cucumber for a smoother sauce. I prefer using half grated and half diced for a unique textural contrast. Remember to scoop out the seeds and squeeze out any excess liquid to avoid water-logged results. 
• Soak your wooden skewers in water for at least 30 minutes before threading the chicken to prevent them from catching fire on the grill. For convenience and durability, metal skewers are a wise investment.
• To prevent the chicken skewers from sticking, lightly brush the grill grates with a high-smoke-point oil before grilling, and turn the skewers every 2-3 minutes to ensure an even sear and gorgeous grill marks on all sides. 
• Don’t overcrowd the grill. Leave some space between the skewers to ensure proper airflow and caramelization. If you’re making a large quantity, you may need to grill in batches. 

Variations

I highly recommend trying the marinade with other proteins. Beyond skewered chunks of chicken breasts or thighs, the Greek yogurt-harissa marinade complements these meats perfectly: 

• Chicken wings: Marinate them, then grill, bake, or air fry until crispy. 
• Spatchcock chicken: Marinate a whole spatchcocked chicken, then grill it low and slow for beautifully charred skin and juicy meat.
• Fish fillets or seafood: Brush the marinade on sturdy fish like salmon, halibut, or skewered shrimp.
• Beef, lamb, or pork: Marinate cubed lamb, pork, or beef for a heartier skewer.

Serving suggestions

I love serving these harissa-grilled chicken skewers alongside the spicy tzatziki sauce as part of a Mediterranean-inspired feast. As for sides, you can’t go wrong with fluffy couscous or rice pilaf, a refreshing Greek salad, Greek-style braised kale, and warm pita bread. Grilled vegetables like asparagus or eggplant or a vibrant risoni salad would also be great! 

Got leftovers? The marinated and grilled harissa chicken is just as delicious in wraps, grain bowls, or hearty salads. It’s also fantastic as a protein-packed topping for flatbreads, pizzas, and pasta dishes. 

Storing and freezing

Storing: Place cooled leftover chicken skewers in an airtight container and refrigerate for 3-4 days. Reheat in the microwave, oven, or stovetop until warmed through.

Freezing: Remove the chicken from the skewers and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

More chicken recipes you’ll love

• Savory Peach Chicken Kabobs
• Sun Dried Tomato Pesto Chicken 
• Baked Spicy Chicken Bites 
• Grilled Honey Chicken Kabobs

If you love this recipe for grilled harissa chicken skewers with spicy tzatziki sauce, please leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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