Grilled Harissa Chicken Skewers

Shopping list

• 700 g boneless, skinless chicken thighs — cut into bite-sized chunks

  Sub
• 3 tablespoons harissa paste — adjust based on preferred heat level

  Sub
• 100 g Greek yogurt — the acidity helps tenderise the chicken

  Sub
• 2 cloves garlic — minced

  Sub
• 1 teaspoon ground cumin

  Sub
• 1 teaspoon smoked paprika

  Sub
• 1 whole lemon — juice and zest of unwaxed lemon

  Sub
• 2 tablespoons extra virgin olive oil

  Sub
• 1 teaspoon flaky sea salt

  Sub
• 1 teaspoon black pepper — freshly cracked

  Sub
• 1 bunch fresh coriander (cilantro) — to serve

  Sub
• 4 units lemon wedges — to serve

  Sub
• 4 units flatbreads — to serve

  Sub

Step by step

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.

2. 2

   In a large bowl, combine the Greek yogurt, harissa paste, minced garlic, ground cumin, smoked paprika, lemon zest, lemon juice, olive oil, salt, and pepper. Stir until smooth and well-blended.

3. 3

   Add the cubed chicken thighs to the bowl, tossing thoroughly to ensure every piece is completely coated in the harissa mixture.

4. 4

   Cover the bowl and place it in the fridge to marinate for at least 30 minutes. For deeper flavour, you can leave it for up to 4 hours or overnight.

5. 5

   Thread the marinated chicken pieces snugly onto the prepared skewers, leaving a small gap at both ends for easy handling.

6. 6

   Heat your barbecue grill or a heavy-duty ridged cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

7. 7

   Place the skewers on the hot grill and cook for about 10 to 12 minutes, turning frequently every 2– 3 minutes, until nicely charred in spots and the chicken is cooked through (internal temperature reaches 74°C).

8. 8

   Transfer the skewers to a warm platter, squeeze fresh lemon juice over the top, scatter with chopped coriander, and serve alongside warm flatbreads.