Cookwith

Name: Spicy Harissa Grilled Chicken Skewers with Cooling Yogurt Sauce and Charred Pepper Salad
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 (6 oz) boneless, skinless chicken breast, cut into 1-inch cubes; 1 1/2 tbsp harissa paste; 1 clove garlic, minced; 1 tbsp extra-virgin olive oil; Juice and zest of 1/2 lemon; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup plain Greek yogurt; 1 tbsp chopped fresh mint; 1 tbsp chopped fresh parsley, plus more for garnish; 1/2 tsp lemon juice; 1/2 tsp honey; 1 small red bell pepper; 1 small yellow bell pepper; 1 tbsp extra-virgin olive oil (for peppers); 1 small naan or flatbread (store-bought or homemade); Lemon wedges, for serving

Spicy Harissa Grilled Chicken Skewers with Cooling Yogurt Sauce and Charred Pepper Salad

CrushedLemon1034

This dish is a bold celebration of North African and Mediterranean flavors, perfect for a summer evening. The chicken is marinated in a fiery harissa, garlic, and lemon marinade, then grilled to achieve juicy, smoky perfection. A crisp charred pepper salad adds sweetness and depth, while the cool yogurt-mint sauce balances the heat. Served with fluffy flatbread and finished with fresh herbs and lemon, this plate delivers a vibrant, harmonious meal in just 30 minutes.

Ingredients

Instructions

In a medium bowl, whisk together harissa paste, minced garlic, olive oil, lemon juice and zest, smoked paprika, cumin, salt, and pepper.
Add chicken cubes to the marinade, toss to coat well, and let sit for at least 10 minutes (or up to overnight in the fridge).
Meanwhile, preheat your grill or grill pan over medium-high heat.
Thread marinated chicken onto skewers.
In a small bowl, mix Greek yogurt with mint, parsley, lemon juice, and honey. Season with salt to taste and set aside in the fridge.
Toss bell peppers with olive oil and a pinch of salt. Grill for 2-3 minutes per side, turning until charred and tender. Remove, let cool slightly, then slice into strips.
Grill chicken skewers for 8-10 minutes, turning occasionally, until cooked through and lightly charred.
Warm the flatbread on the grill for 30 seconds per side.
Assemble: Place skewers on a plate with the charred pepper salad, warm flatbread, and a dollop of yogurt sauce. Garnish with extra parsley and lemon wedges.