Harissa Marinated Grilled Chicken

Are you like me and have an abundance of spices in your cabinet? I try not to collect many as they often lose some of their potential over time, however I always have things like garlic powder, onion powder, cumin, turmeric, garam masala, paprika, dried chilies, and Italian seasoning handy, to name a few. I’ve also been playing with harissa powder lately. If you have never had harissa before, well, it could be a game changer for you. It has a great spice to it, along with some earthiness and it just goes great with something like grilled chicken. I use the harissa powder (you can probably find the paste in your ethnic grocery aisle or specialty store) and mix in a bit of canola oil to form a paste. Recently I decided to use some yogurt, which I love marinated chicken in, and incorporate the harissa paste into. It was awesome, and my kids devoured these kebobs.

Harissa Marinated Grilled Chicken

Let’s get started.


  • 8 oz lemon noosa yogurt
  • 1 1/2 tbsp harissa powder
  • 1/4 cup canola oil
  • juice of 1/2 lemon
  • 1/2 tsp salt
  • 4 boneless, skinless chicken breasts, cut into large cubes
  • wooden skewers, soaked in water
  • rosemary sprigs, options

Start by adding the yogurt, oil, lemon juice, salt, and harissa powder to a mixing bowl. Using a whisk, mix everything together until everything is incorporated and nice and smooth.

Add in the cubed chicken (you can use chicken thighs if you want the dark meat), and stir to coat the chicken.

Cover and place in the refrigerator overnight.

Harissa Marinated Grilled Chicken

The following day, heat your grill to a medium heat. I use charcoal, but you do what you feel most comfortable doing.

While the grill heats, take a skewer and slide chicken cubes onto them. Once all of the chicken has been skewered, add them to the grill, turning along the way. These will take about 10-15 minutes to cook through. I lay a few sprigs of rosemary over the top as well for some additional flavor, because, why not. The marinade builds a nice crust on the chicken kebabs which is great.

When you are ready to serve, remove from the grill and place on a serving tray, along with roasted vegetables, and a side dish such as rice.

Everyone loved these, and the harissa really made these pop in flavor. Let’s just say there was very little left, but with any remains, well that just let me turn it into a turmeric fried rice. Hope you enjoy the harissa as much as I did!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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