Harissa Chicken Kabobs
About These Harissa Chicken Kabobs
These Harissa Chicken Kabobs are everything you want in a warm-weather meal—smoky grilled chicken, creamy garlic-herbed yogurt, and a crunchy, refreshing cucumber salad all wrapped inside soft, warm naan. The marinade is bold and deeply flavorful thanks to harissa, ginger, garlic, coriander, and honey. It’s an easy, impressive summer staple that tastes restaurant-level.
Why You’ll Love This Recipe
Packed with flavor: spicy, smoky, sweet, tangy
Juicy chicken thanks to the overnight marinade
Three components that come together seamlessly
Perfect for summer grilling and outdoor gatherings
Great for DIY build-your-own kabob wraps
Leftovers reheat beautifully
Ingredients You’ll Need
Harissa Chicken
Harissa paste
Coriander seeds
Garlic
Ginger
Lemon juice
Olive oil
Honey
Crushed red pepper
Cumin
Boneless skinless chicken thighs
Garlic Confit
Garlic cloves
Olive oil
Cucumber Salad
Persian cucumbers
Red onion
Apple cider vinegar
Water
Sugar
Garlic Herbed Yogurt
Plain Greek yogurt
Dill
Lemon juice
Salt
Garlic confit
Serving
Naan
How to Make It
Begin by making garlic confit on the stovetop. Mix the harissa marinade and let the chicken marinate for at least 2 hours (overnight is ideal). Prepare the cucumber salad and garlic-herbed yogurt. Grill the marinated chicken kabobs until charred and cooked through. Warm the naan, spread with yogurt, add chicken, and finish with cucumber salad.
Tips for Success
Overnight marinating gives the deepest flavor
Trim chicken thighs well for even cooking
Use metal skewers or soak wooden skewers for 30 minutes
Grill over medium-high heat for the best char
Drain the cucumber salad before serving so your naan doesn’t get soggy
Add as many garlic confit cloves as your heart desires — they’re mild
Frequently Asked Questions
Can I use chicken breasts?
Yes, but thighs stay juicier on the grill.
Can I make this without a grill?
Yes—use a grill pan or roast under the broiler, flipping once.
Is it very spicy?
It has heat, but honey balances it. Reduce harissa or red pepper to soften spice.
Can I prep ahead?
Yes—marinate chicken, make yogurt, and prep salad in advance.
What to Serve With Harissa Chicken Kabobs
Warm naan
Hummus or baba ganoush
Rice pilaf or couscous
Grilled vegetables
Tomato-cucumber salad
More Recipes You’ll Love
Harissa Chicken Kabobs Recipe
Serves 6–8 (about 10–14 kabobs, depending on how many pieces per skewer)
Garlic Confit
Ingredients
1 ½ heads garlic, cloves separated
~1 cup olive oil (enough to fully submerge the garlic)
Instructions
Add olive oil to a small saucepan and heat over medium.
Once warm, add garlic cloves and reduce heat to low.
Cook for 50–60 minutes, until soft and pale golden.
Cool and set aside. (Use cloves + a little infused oil for the yogurt.)
Harissa Chicken
Ingredients
2.5 oz harissa paste
1 tablespoon coriander seeds, lightly crushed
3 large garlic cloves, grated
1 tablespoon fresh ginger, grated
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
½ teaspoon crushed red pepper flakes
½ teaspoon cumin
1 ½ teaspoons kosher salt
3 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
Instructions
In a medium bowl, whisk together harissa, coriander, garlic, ginger, lemon juice, olive oil, honey, crushed red pepper flakes, cumin, and salt.
Add chicken to a large bowl and pour the marinade over top. Toss to coat thoroughly.
Cover and refrigerate 2 hours or overnight (overnight is ideal).
Cucumber Salad
Ingredients
6 Persian cucumbers, halved & sliced
½ cup diced red onion
½ cup apple cider vinegar
¼ cup water
⅓ cup sugar
½ teaspoon kosher salt
Instructions
Add apple cider vinegar, water, sugar, and salt to a medium bowl and whisk until sugar dissolves.
Add cucumbers and red onion. Toss to coat.
Refrigerate 30 minutes, then drain before serving.
Garlic Herbed Yogurt
Ingredients
1 ½ cups plain Greek yogurt
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1 ½ tablespoons lemon juice
3–6 garlic confit cloves, mashed
1 teaspoon garlic confit oil (optional, but highly recommended)
Instructions
Combine yogurt, dill, salt, lemon juice, garlic confit cloves, and garlic oil.
Mix well and refrigerate until serving.
Grill the Chicken
Thread the marinated chicken pieces onto skewers (makes approx. 10–14 kabobs).
Heat grill to medium-high.
Grill skewers for 5–6 minutes, flip, then cook another 5–6 minutes, or until internal temperature reaches 170°F.
Rest 5 minutes.
Assemble
Warm naan (wrap in damp paper towels and microwave for 30 seconds).
Spread a generous layer of garlic-herbed yogurt on each piece.
Add grilled chicken from one skewer.
Top with cucumber salad.
Serve immediately.
