These harissa chicken skewers are packed with North African flavor thanks to spicy harissa, fresh vegetables, and classic Moroccan spices. Ready in about 30 minutes, they’re perfect over couscous or served with warm bread for a quick, satisfying meal.
If you enjoy Moroccan or broader North African cuisine, harissa is a flavor you’ve likely encountered. This concentrated paste blends hot peppers, aromatic spices, oil, and sometimes preserved lemon for a smoky, tangy, and slightly citrusy punch that complements chicken, fish, and vegetables.
In this recipe, harissa is the base for a simple marinade that coats chicken thigh pieces and seasonal vegetables like cherry tomatoes, red onion, and zucchini. The skewers take only minutes on the grill or stovetop and finish with bright grilled lemon and fresh herbs.
Ingredients
Photograph your prepped ingredients if possible. Below is the ingredient list without quantities—refer to the recipe card for exact amounts.
- olive oil
- harissa paste
- salt
- pepper
- cumin
- paprika
- garlic, grated or minced finely
- lemons, cut in half
- chicken thighs, each cut into sixths
- red onion, cut into eighths
- cherry tomatoes
- zucchini, cut into thick rounds
See the recipe card below for exact quantities.
Instructions
Prep your grill or stovetop. Heat your grill, grill pan, or skillet to medium-high so it’s ready once the skewers are assembled.
Hint: Soak wooden skewers in water for at least an hour to reduce the risk of burning.
Make the marinade. Whisk together olive oil, harissa paste, salt, pepper, cumin, paprika, finely grated garlic, and the juice of one lemon in a small bowl. Set aside.
Marinate the chicken and vegetables. In a large bowl combine the chicken pieces, onion wedges, zucchini rounds, and cherry tomatoes. Pour the harissa marinade over everything and toss until well coated. Let sit briefly while the grill heats—if you have time, marinate longer for deeper flavor.
Thread onto skewers. Alternate chicken and vegetables on each skewer so the flavors and cook times balance. Aim for even pieces so everything cooks consistently.
Grill or cook. Place the skewers and the remaining halved lemon on the hot grill or pan. Cook a few minutes per side, turning to get a nice char and ensure even cooking. Total cook time is usually around 10 minutes, until the chicken is cooked through.
Serve. Squeeze the grilled lemon over the skewers and garnish with fresh herbs such as parsley, cilantro, or mint. Serve over warm couscous or with fresh bread for an easy, flavorful meal.
About Harissa Paste
Harissa is a North African chili paste made from hot peppers, olive oil, spices, and sometimes preserved lemon. It adds heat, smoky depth, and acidity to tagines, salads, roasted vegetables, meats, and seafood.
Making your own harissa lets you control the heat level by choosing milder or hotter peppers. Store-bought jars are also widely available if you prefer convenience.
Vegetable Substitutions
Use seasonal produce or whatever you have on hand. The following options work well with harissa and grilling:
- Artichoke hearts – marinated artichokes stay juicy and add savory depth.
- Yellow onion or shallots – swap for red onion if preferred; each brings a slightly different sweetness when grilled.
- Peppers – bell or hatch peppers are sweet when grilled; choose spicier varieties if you want more heat to echo the harissa.
If you prefer fewer vegetables, increase the chicken and skip some veggies—this recipe is flexible and forgiving.
What to Eat It With
These skewers are great over couscous or with fresh bread and a scattering of herbs and lemon juice. They also pair well with light Moroccan salads for a fuller meal.
- Moroccan tomato salad
- Cucumber and mint salad
- Zaalouk (smoky eggplant dip)
Equipment
You’ll need a grill, grill pan, or large skillet and skewers. Reusable metal skewers work well; if using wooden skewers, soak them for at least an hour before grilling to prevent burning.
Storage
Leftovers keep well refrigerated for up to 5 days. Remove chicken and vegetables from the skewers and store in an airtight container. These components don’t freeze well, so refrigeration is best.
Top tip
Soak wooden skewers for at least one hour before using to reduce burning. That simple step helps the skewers hold up while you get a nice char on the chicken and vegetables.
Enjoy,
30 Minute Harissa Chicken Skewers
Description
These harissa chicken skewers combine a bold North African paste with fresh vegetables and traditional spices for a smoky, tangy, and spicy dish that’s ready in about 30 minutes. Serve them with couscous or warm bread for a simple, flavorful meal.
Ingredients
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 3 cloves garlic, grated or minced finely
- 2 lemons, cut in half
- 4 chicken thighs, each cut into sixths
- 1 red onion, cut into eighths
- 1/2 cup cherry tomatoes
- 1 zucchini, cut into thick rounds
Instructions
- Prep your grill or stovetop. Heat to medium-high.
- Prep the marinade. Combine oil, harissa, salt, pepper, cumin, paprika, garlic, and juice of one lemon.
- Marinate the chicken & veggies. Toss chicken, onion, zucchini, and tomatoes with the marinade until evenly coated.
- Thread the skewers. Alternate chicken and vegetables for even cooking.
- Grill or cook. Cook skewers a few minutes per side until chicken is done, about 10 minutes total.
- Serve. Squeeze grilled lemon over the skewers and garnish with fresh herbs. Serve over couscous or with bread.
Notes
Soak wooden skewers for at least an hour to prevent burning. If you have extra time, allow the chicken to marinate longer for deeper flavor.