Harissa Grilled Chicken Skewers

Name: Harissa Grilled Chicken Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 210 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 ½ lb Chicken Breast (1.5 lb boneless skinless chicken breasts or chicken thighs); 1 ½ cup Greek Yogurt (½ cup plain Greek yogurt full-fat recommended + 1 cup plain Greek yogurt full-fat recommended); ½ cup Harissa (½ cup Harissa sauce *I used Mina brand mild Harissa sauce- go with spicy if you love extra heat🔥); 4 cloves Garlic (2 cloves garlic minced + 2 cloves garlic minced); 1 tsp Paprika (1 tsp sweet paprika *smoked paprika works great here too); 1 tbsp Lemon Juice (1 tbsp fresh lemon juice + 1 tsp fresh lemon juice); 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil); 1 ½ tsp Kosher Salt (1 tsp kosher salt + ½ tsp kosher salt); ½ tsp Black Pepper (½ tsp pepper to taste + ¼ pepper to taste); 1 tbsp Dill (1 tbsp fresh dill finely chopped); 1 piece English Cucumber (1 English cucumber peeled); ¼ tsp Red Pepper Flakes (¼ tsp red pepper flakes or dry Sriracha seasoning (leave out for no heat))

Harissa Grilled Chicken Skewers - Main Course (Mediterranean)

210 minMediterranean

Servings4

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Gluten Free
Egg Free

Ingredients

For 4 servings

Chicken Breast1 ½ lb · 1.5 lb boneless skinless chicken breasts or chicken thighs
Greek Yogurt1 ½ cup · ½ cup plain Greek yogurt full-fat recommended + 1 cup plain Greek yogurt full-fat recommended
Harissa½ cup · ½ cup Harissa sauce *I used Mina brand mild Harissa sauce- go with spicy if you love extra heat🔥
Garlic4 cloves · 2 cloves garlic minced + 2 cloves garlic minced
Paprika1 tsp · 1 tsp sweet paprika *smoked paprika works great here too
Lemon Juice1 tbsp · 1 tbsp fresh lemon juice + 1 tsp fresh lemon juice
Extra Virgin Olive Oil1 tbsp · 1 tbsp extra virgin olive oil
Kosher Salt1 ½ tsp · 1 tsp kosher salt + ½ tsp kosher salt
Black Pepper½ tsp · ½ tsp pepper to taste + ¼ pepper to taste
Dill1 tbsp · 1 tbsp fresh dill finely chopped
English Cucumber1 piece · 1 English cucumber peeled
Red Pepper Flakes¼ tsp · ¼ tsp red pepper flakes or dry Sriracha seasoning (leave out for no heat)

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Steps

1Whisk all marinade ingredients together in a large bowl.
2Chop chicken into bite-size chunks and toss with marinade.
3Pour marinated chicken into a large sealable plastic bag and squeeze out all of the air.
4Refrigerate for 2-3 hours, or overnight (recommended) for the best texture and flavor.
5While chicken is marinating, prepare the tzatziki sauce.
6Slice the peeled cucumber in half, lengthwise.
7Using a small spoon, remove all of the seeds from the center.
8Grate half the cucumber and place into a medium-size bowl.
9Finely dice the other half of the cucumber and add to the bowl.
10Mix in all other ingredients, cover and refrigerate until chicken is ready.
11Heat grill to medium-high heat.
12While grill is heating-up, thread the chicken pieces onto skewers.
13Cook chicken skewers for about 10-12 minutes for breasts (10-15 minutes for thighs), turning several times.
14Test with a meat thermometer and pull the chicken off the grill as soon as it reads a safe 165 degrees F. internal temperature.
15Serve with spicy tzatziki sauce and soft pita bread, if desired.