These harissa grilled chicken skewers are peppery, tangy, and so darn juicy. I love the contrasts here: crunchy grilled edges with tender meat, spicy chicken with cool yogurt sauce, juicy meat with fluffy couscous.

We use a kefir-based marinade that seeps into every part of the chicken and infuses the meat with flavor. The soft lactic acid gently tenderizes the chicken thighs and helps the peppery, smoky, tangy harissa get into every nook and cranny.

Use your favorite harissa paste and go heavier or lighter to control the heat. If you want it extra-spicy, spoon on more harissa before serving!

Keep reading for tips to make the tastiest grilled chicken skewers and some of our favorite sides and drinks to serve with them.

ingredients:

chicken thighs
kefir
harissa
lemon juice
garlic
thyme
yogurt
tahini
olive oil
kosher salt
black pepper

how to make harissa chicken skewers:

Make harissa marinade (kefir, lemon juice, harissa, garlic, salt, pepper).
Chop up chicken and toss in marinade; let sit 8- 24 hours.
Make yogurt tahini dipping sauce (yogurt, tahini, lemon juice, olive oil, salt, pepper).
Thread onto skewers and grill 10- 12 minutes.
Serve hot!

how long to grill chicken skewers:

Chicken skewers take 10- 12 minutes to cook all the way through on medium heat.

Cook until the chicken releases itself from the grill grates, then flip and cook until the thickest part of the meat registers 165°F.

how to cook chicken skewers in the oven:

If you don’t have a grill or you just prefer to cook inside, these skewers can be cooked in the oven. Here's how:

Place them on a foil-lined baking sheet and bake for 15- 20 minutes at 450°F. Broil the kabobs for the last few minutes to get crispy, charred edges!

Chicken is done with an instant-read thermometer inserted into the thickest part of the meat registers 165°F.

tips to make the best chicken skewers:

Marinate the chicken for at least 8 hours. You can get away with 30 minutes, if you’re in a rush, but the kefir won’t get a chance to tenderize the meat and make the chicken extra juicy and flavorful.

Use boneless, skinless chicken thighs. The thigh meat will stay extra moist and flavorful, especially after the kefir-based marinade! You can swap in chicken breasts, if desired, for a lower-fat option.

Cut even-sized pieces. Cut the chicken into uniform chunks to guarantee even cooking and juicy meat.

Use metal skewers. These can be reused, they’re simple to clean, and they don’t require any prep! If you have bamboo skewers, make sure to soak them in water for at least 30 minutes before grilling.

simple swaps to make this recipe your own:

Feel free to leave the chicken thighs whole! We love food on sticks, but dinner can be even easier without having to chop the chicken and thread it on skewers.

Swap yogurt for kefir. Just mix in a little bit of water or milk to thin the marinade so it loosely coats the meat. Yogurt can be thick and clumpy here.

Try it with shrimp or salmon. Only marinade seafood for 1 hour, max.

side dishes to serve with these chicken skewers:

Over a bed of rice or couscous
In a pita or wrap
With a cold grain salad, like tabbouleh
With warm, buttery naan bread
With grilled peppers and onions
Spicy, creamy cabbage slaw (or this kale slaw)
Sweet potato fries
Over this herb salad
Grilled corn on the cob (or this grilled corn salad)
Stuffed mini bell peppers
Garlic pizza
Roast baby potatoes
Cucumber avocado salad

drinks to serve with these grilled chicken skewers:

The spicy, tangy harissa chicken skewers go so well with drinks that are light, crisp, and refreshing.

Beer: A light and crisp American pale ale will refresh your palate and let the spicy, flavorful harissa shine. For an adventurous pairing, try a Belgian dubbel! The sweet, dried fruit and caramel flavors complement the spicy chicken skewers, while the crisp finish keeps you coming back for more.
Wine: A glass of Gruner veltliner is crisp, light, and peppery and will add a lovely contrast to the crunchy, spicy chicken. For a spritzy and extra-refreshing drink, try Vinho verde!
Cocktails: a cucumber margarita, a cantarito, or lychee mojito

more chicken recipes to try:

yogurt marinated chicken

dijon mustard chicken

grilled turmeric chicken thighs

chicken pot pie with puff pastry

spicy grilled chicken pita with jalapeño yogurt

sheet pan harissa chicken with broccolini and chickpeas

spicy fried chicken sandwich with jalapeño slaw

harissa grilled chicken skewers

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These harissa grilled chicken skewers are peppery, smoky, tangy, and so juicy. Serve with a cool yogurt tahini sauce for the tastiest meal!

Author: Indi Hampton
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4
Category: Chicken
Method: Grill
Cuisine: American

Ingredients

Yogurt tahini sauce:

1 cup whole-milk yogurt
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
kosher salt
freshly ground black pepper

Grilled chicken skewers:

¾ cup kefir
¼ cup lemon juice
¼ cup harissa
2 garlic cloves, chopped
1 tbsp kosher salt
1 tbsp fresh thyme leaves
1 tsp freshly ground black pepper
2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch cubes

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Instructions

Yogurt tahini sauce

In a small bowl, combine yogurt, tahini, lemon juice, olive oil, ¼ teaspoon kosher salt and pepper to taste.
Mixed until well combined. Taste and add more lemon, salt or pepper. Cover and chill until ready.