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Grilled Harissa-Spiced Chicken Kebabs
Crispy on the outside and impossibly tender within, these colorful chicken skewers capture the smoky, peppery essence of North African cuisine. A homemade blend of smoked paprika, cumin, and coriander mimics traditional harissa paste, coating the meat and sweet onion wedges. They'll marinate quickly before hitting a hot grill, resulting in juicy, charred bites packed with warm spices. You'll love them stuffed into toasted pita bread with a generous handful of fresh mint.
Ingredients
- 1 lime
- 2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher or sea salt
- ½ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion (any type), cut into 8 wedges (without removing the root end so they remain intact)
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup chopped fresh mint or cilantro, leaves and stems
- 2 large whole-wheat pita breads, halved crosswise and toasted (optional)
Instructions
- 1Grate the zest from the lime into a large bowl using a fine rasp, then halve the lime and squeeze the juice into the same bowl.
- 2Whisk the sweet paprika, ground cumin, ground coriander, smoked paprika, garlic powder, salt, black pepper, and olive oil into the lime juice until smooth.
- 3Toss the intact onion wedges gently in the spice mixture to coat them. Transfer the onions to a plate and scrape any remaining paste back into the bowl.
- 4Add the chicken pieces to the bowl and toss well to coat them in the marinade. Cover and let sit at room temperature for 20 minutes. Don't skip this step, as the acid needs time to tenderize the meat.
- 5Thread the marinated chicken tightly onto 4 to 6 metal or compostable wooden skewers. Keep the chunks close together so the meat stays juicy.
- 6Spray a cold grill grate with cooking oil, then preheat to medium-high heat (around 400°F). Arrange the skewers and onion wedges (round edges down) on the hot grill over direct heat.
- 7Grill the chicken skewers for about 15 minutes, turning them every 2 to 3 minutes until the meat is fully cooked and lightly charred.
- 8Leave the onion wedges in place without turning them. Cook for about 18 minutes total until they develop a light char, then remove them from the heat.
- 9Transfer the cooked chicken skewers to a clean platter and let the meat rest for at least 5 minutes. The juices need time to redistribute for a juicier bite.
- 10Arrange the rested chicken and charred onions on a serving platter. Scatter fresh chopped mint over the top and serve alongside toasted pita bread halves.
Nutrition
332kcal
Calories
34g
Protein
18g
Fat
2g
Fiber
409mg
Sodium
160mg
Cholesterol
Notes
- Make ahead: Marinate the chicken in the refrigerator for up to 12 hours. Let it sit at room temperature for 30 minutes before grilling.
- Swap: If you have prepared harissa paste, substitute 1/4 cup of it for the dry spices and olive oil.
- Technique: Keep the root end of the onion intact when cutting it into wedges so the layers don't separate on the grill.
- Flavor boost: For a deeper flavor profile, toast whole cumin seeds, coriander, and black peppercorns in a dry skillet for 3 to 4 minutes, then grind them into a powder instead of using pre-ground spices.
- Storage: Keep any unused spice paste in a sealed container in the refrigerator for up to one month. It's great on roasted vegetables or folded into scrambled eggs.