Harissa Chicken Skewers

About this recipe

Harissa paste brings a complex heat that's not just chilli but also spice and depth; olive oil and lemon juice balance this with richness and brightness, while honey adds subtle sweetness that rounds everything out. The cubed chicken browns quickly on the grill, developing a slightly crispy exterior around a tender center. This is North African flavor applied to the weeknight grill, the kind of dish that feels ambitious but comes together in straightforward steps. Harissa is the star here—a paste made from roasted red chillies, spices and oil. It carries heat and complexity without being one-dimensional. The marinade combines this with olive oil for richness, lemon for brightness, honey for balance, and a careful blend of cumin, coriander, paprika and cinnamon that deepens the North African flavor. Two hours marinating is enough, though overnight develops more flavor. The critical technique is not burning the harissa. The spice blend is robust enough to handle high heat, but if the grill is too hot and the coating too thick, it can char before the chicken cooks. Medium-high is safer than screaming hot; you want a beautiful brown crust, not blackened edges. Serve harissa chicken skewers over couscous or with warm flatbreads, a yogurt-mint sauce to cool the heat, and lemon wedges for brightness. They're high-protein at 36g per serving and spicy enough to announce themselves. Perfect for feeding a crowd or meal-prepping high-protein lunches. Leftovers keep for three days and are excellent reheated gently or eaten cold.