Harissa Grilled Chicken Skewers

harissa marinated chicken skewers on a plate sprinkled with parsley

Flavorful harissa-Greek yogurt marinated chunks of chicken chargrilled kabob style to tender perfection. Paired with creamy homemade spicy tzatziki sauce, this Mediterranean-inspired dish has no shortage of flavor!

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 10

Marinating time 3

Total Time 3 30

Servings servings

Calories 310kcal

Author Amee

Equipment

grill

Ingredients

For the skewers:
1.5 lb boneless skinless chicken breasts or chicken thighs
½ cup plain Greek yogurt full-fat recommended
½ cup Harissa sauce *I used Mina brand mild Harissa sauce- go with spicy if you love extra heat🔥
2 cloves garlic minced
1 tsp sweet paprika *smoked paprika works great here too
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp pepper to taste
For the spicy tzatziki:
1 cup plain Greek yogurt full-fat recommended
2 cloves garlic minced
1 tsp fresh lemon juice
1 tbsp fresh dill finely chopped
1 English cucumber peeled
¼ tsp red pepper flakes or dry Sriracha seasoning (leave out for no heat)
½ tsp kosher salt
¼ pepper to taste

Instructions

Whisk all marinade ingredients together in a large bowl.
Chop chicken into bite-size chunks and toss with marinade.
Pour marinated chicken into a large sealable plastic bag and squeeze out all of the air.
Refrigerate for 2-3 hours, or overnight (recommended) for the best texture and flavor.
While chicken is marinating, prepare the tzatziki sauce.
Slice the peeled cucumber in half, lengthwise.
Using a small spoon, remove all of the seeds from the center.
Grate half the cucumber and place into a medium-size bowl.
Finely dice the other half of the cucumber and add to the bowl.
Mix in all other ingredients, cover and refrigerate until chicken is ready.
Heat grill to medium-high heat.
While grill is heating-up, thread the chicken pieces onto skewers.
Cook chicken skewers for about 10-12 minutes for breasts (10-15 minutes for thighs), turning several times.
Test with a meat thermometer and pull the chicken off the grill as soon as it reads a safe 165 degrees F. internal temperature.
Serve with spicy tzatziki sauce and soft pita bread, if desired.

Notes

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.

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