Harissa Chicken Skewers

Aaron Fish | Fish Food
Servings

3

Cook Time

5 minutes

Cuisine

Middle Eastern

Category

Main Course

Bright citrus, sesame, and a hit of heat from Spiceology Harissa come together in a marinade that transforms chicken tenders into charred, juicy skewers with serious depth. Marinate a few hours ahead and dinner is already halfway done — these are the kind of skewers that disappear at cookouts before the rest of the spread is out.

Harissa Chicken Skewers

Ingredients

  • 1 tablespoon Spiceology Harissa
  • Bamboo skewers, soaked in water
  • 1 pound chicken tenders, cut into 1” pieces
  • ¼ cup lime juice
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped cilantro
  • ½ serrano pepper, sliced
  • 1 garlic clove

Directions

  1. Cut the chicken and place in a bowl.

  2. Place remaining ingredients (not the bamboo, silly) in a blender and puree.

  3. Pour over the chicken and marinate for at least 2-3 hours.

  4. Skewer meat on soaked bamboo skewers (3-5 pieces per) and cook on a preheated griddle 375°F flipping after 2-4 minutes and cooking until an internal temperature of 165°F.

  5. A pellet grill is a great way to do this. If you don’t have a griddle you can put into a pellet grill or a regular grill (gas or charcoal) or even just bake in the oven.

  6. Serve with some fresh tzatziki sauce (yogurt, cucumber, herbs and spices) or just straight up.
  7. Either way you will want to dust with some fresh lime zest, cilantro leaves, mint leaves and a few extra Serrano slices.
Recipe Products
Blend

Harissa

Key Ingredients

Cumin, Coriander, Garlic Granules, Cayenne Pepper