Harissa Chicken Skewer Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and cut each thigh into 6 equal bite-size pieces (about 1 to 1.5-inch cubes). Place the pieces in a medium bowl.

Add harissa paste, 2 tbsp olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper to the bowl. Toss thoroughly so each piece is coated. Cover and refrigerate at least 30 minutes, ideally 2 hours (up to overnight) for best flavor.

If using wooden skewers, soak them in water for 30 minutes before threading. Thread 4–5 pieces of marinated chicken onto each skewer, leaving a little space between pieces so heat circulates.

Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat. Oil the grates or brush the grill pan with a bit of oil to prevent sticking.

Grill skewers 3–4 minutes per side, turning once, until nicely charred in spots and an instant-read thermometer inserted into a piece reads 165°F (74°C). Total cook time will be about 8–10 minutes depending on thickness. Remove from grill and let rest 5 minutes.

Spread about 2 to 3 tablespoons of hummus on each warmed pita half or on a serving plate where skewers will be placed. Drizzle each portion with a little olive oil and sprinkle a pinch of smoked paprika for color.

While chicken marinates or grills, combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small jar or bowl. Stir until sugar and salt dissolve.

Add sliced red onion, cucumber and julienned carrot to the pickling liquid. Press vegetables down so they are submerged. Let sit at room temperature for 15–20 minutes, or refrigerate for up to several hours. Drain before serving (reserve a spoonful of pickling liquid if you’d like to moisten the hummus).

While chicken rests, brush pita rounds lightly with 1 tbsp olive oil and grill 30–45 seconds per side on the hot grill or grill pan until warm and slightly charred. Alternatively, warm in an oven at 400°F (200°C) for 4–5 minutes.

To serve: smear hummus onto each pita or onto a shared platter. Place 1 skewer per pita (or cut chicken off skewers and arrange). Top with a generous spoonful of pickled vegetables, a sprinkle of chopped parsley and a lemon wedge. Serve immediately so chicken remains warm.