Harissa is my shortcut to big flavour
When I want spicy BBQ chicken skewers that taste like I planned ahead, I reach for harissa. It has chilli, garlic, warm spices and enough depth to make chicken taste properly seasoned, even if I only remembered dinner at 5:47 pm.
Lemon makes the heat taste brighter
Lemon does a lot of heavy lifting in this recipe, it keeps the marinade sharp and stops the chilli feeling flat. I am not chasing tongue-numbing heat, I want that lively, peppery warmth that keeps you reaching for another bite.
I cook these for the charred edges
These skewers are all about the dark bits. Not burnt, just properly charred where the marinade caramelises and the chicken gets those crisp corners. If you like a glossy finish instead of char, my gochujang sesame glaze skewers for sticky heat are the sweeter cousin in this skewer family.
Build a skewer night without overthinking it
If you are making a spread, I like pairing these with one other style so the table feels varied. The links in my spicy chicken skewer dinner plan in one place make that dead simple, and if you want extra punchy garlic heat, add garlic-led peri peri skewers with lemon kick to the mix.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 1 red pepper, cut into 3 cm pieces
- 1 red onion, cut into chunky wedges
- 10 metal skewers, or 10 soaked wooden skewers
Harissa lemon marinade
- 70 g harissa paste
- 1 lemon, zest and 30 ml juice
- 30 ml olive oil
- 20 g runny honey
- 15 ml tomato purée
- 10 g smoked paprika
- 3 garlic cloves, finely grated
- 6 g fine sea salt
- Black pepper, to taste
To finish
- 15 ml extra virgin olive oil
- 10 g chopped flat-leaf parsley
- Lemon wedges, for serving
Harissa pastes vary wildly, some are oily and mild, others are thick and fierce. I treat the jar like chilli sauce, taste a bit first, then adjust the honey and lemon to keep it balanced. If yours is very hot, start with 50 g and save the rest for later.
Chicken thighs are ideal because they stay juicy when you push for char. The pepper and onion are optional, but I love the way they catch and sweeten at the edges. If you are cooking for picky eaters, thread the veg on separate skewers so everyone stays cheerful.
Equipment
A hot grill pan, barbecue or oven grill will all work, but you need proper heat to get the charred bits. I preheat until the pan looks faintly angry, then oil it lightly so the skewers release without tearing.
You will also want a mixing bowl, a microplane or fine grater for garlic and lemon zest and a pair of tongs that actually grip. A wire rack over a tray is handy if you cook under the grill, it lets air circulate so the chicken browns instead of steaming.
Instructions
Prep the skewers
- If using wooden skewers, soak in cold water for 30 minutes.
- Pat the chicken dry, then cut into even chunks.
- Chop pepper and onion into similar-sized pieces so they cook evenly.
Mix the harissa lemon marinade
- In a bowl, whisk harissa paste, lemon zest, lemon juice, olive oil, honey, tomato purée, smoked paprika, garlic, salt and black pepper.
- Taste, it should be spicy, tangy and slightly sweet, with enough salt to season the chicken.
Marinate
- Add chicken to the bowl and mix until coated.
- Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge.
- If chilled, take it out 20 minutes before cooking for more even browning.
Thread and cook
- Thread chicken, pepper and onion onto skewers, leaving small gaps for heat to circulate.
- Grill pan or barbecue: cook over medium-high heat for 10 to 14 minutes, turning every 2 to 3 minutes.
- Oven grill: set to high, place skewers on a rack over a tray and grill for 12 to 16 minutes, turning halfway.
- Cook until the chicken is charred at the edges and cooked through.
Finish and serve
- Drizzle with extra virgin olive oil, then scatter parsley over the top.
- Serve with lemon wedges for squeezing.
Technique Notes
Char needs dryness and heat. Patting the chicken dry before marinating helps the paste cling in a thicker layer, and preheating the pan or grill gives you colour quickly without drying the meat out. If the pan is lukewarm, the chicken sweats, the marinade slides and you miss the point.
Do not crowd the skewers. A little space between pieces is what lets the edges caramelise. If you want more sauce, save a spoonful of marinade before the raw chicken goes in, then warm it gently in a saucepan and brush it on right at the end.
Serving Suggestions
These skewers shine with something cool and crunchy. I like a cucumber and yoghurt bowl with a pinch of salt and extra lemon, or a simple slaw that is more sharp than creamy. You get heat, tang, crunch and you do not feel like you need a nap afterwards. Check out our collection of salad recipes for more inspo!
If you are building a mixed skewer plate, go for contrast. I love adding smoked paprika skewers with sweetcorn on the side for a rounder, smoky flavour, or cool yoghurt tandoori skewers for tender chicken when I want a creamy, fragrant option alongside the tangy harissa.
Wine and Beer Pairings
For wine, a chilled Grenache rosé works brilliantly, it has enough fruit to cope with chilli and enough freshness to match the lemon. If you prefer white, try Sauvignon Blanc, the zippy acidity mirrors the citrus and keeps the spices tasting clean rather than heavy.
For beer, a wheat beer is great with harissa, the soft, bready character calms the heat and plays nicely with garlic. A session IPA also works if you like hops, the bitterness cuts through the olive oil and the char while the citrus notes lean into the lemon.
Frequently asked questions
What is the best harissa for chicken skewers?
Use a paste rather than a powder, it clings better and gives you a richer coating. Taste first because heat levels vary, then adjust with honey and lemon.
Can I make harissa lemon skewers without honey?
Yes. Swap honey for 15 g maple syrup or 10 g soft brown sugar. If you want it less sweet, skip sweetener and add 5 ml extra lemon juice.
How long should I marinate chicken in harissa?
Thirty minutes is enough for flavour. If you have time, 4 to 12 hours deepens it. Past that, the texture can get a bit too soft from the acid.
Can I cook these in the air fryer?
Yes, though you will get less smoky char. Cook at 200°C for 10 to 12 minutes, turning halfway, then finish under a hot grill for a minute for extra colour.
Why are my skewers sticking to the grill pan?
The pan was not hot enough or it was not oiled. Preheat properly and oil the grates lightly. Give the chicken a moment to sear before trying to turn.
Can I use chicken drumsticks instead?
You can, but skewers are tricky with bone-in pieces. I would use the same marinade and roast drumsticks instead, then char under the grill.
Tips for Success: harissa lemon BBQ chicken skewers
Keep the heat medium-high and steady. Too hot and the paste can catch before the chicken cooks through, too cool and you get pale chicken with a wet coating. I aim for a sizzle the moment the skewers hit the surface, then I turn often to build colour gradually.
Threading is worth doing neatly. Put similar things together so they cook at the same pace, chicken with chicken, onion with onion, pepper with pepper. If you want maximum juiciness, use thighs and do not skip the short rest at the end, it keeps the juices where they belong.
Variations
For a deeper, smokier skewer, add 5 g ground cumin and 5 g extra smoked paprika, then finish with a pinch of flaky salt. It pushes the flavour towards warm spices and away from sharp chilli, which is lovely with a creamy side.
If you want a sharper, greener version, stir 15 g chopped coriander and 10 ml extra lemon juice into the marinade, then finish with more herbs. You will lose a little caramelisation from the extra moisture, but the flavour is bright and punchy.
Storage and Reheating: harissa lemon BBQ chicken skewers
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. I slide the chicken and veg off the skewers before storing, it saves space and stops the onions turning everything a bit soggy.
Reheat in a hot frying pan with a tiny splash of water and a lid for 2 minutes, then uncover for another minute to bring back some char at the edges. The microwave works for speed, but the coating softens, so I prefer the pan if I have even five minutes.
Nutrition Information
These skewers are protein-forward and satisfying, with peppers adding vitamin A and a bit of fibre. If sodium is a concern, choose a lower-salt harissa if you can find one and reduce the added salt, then brighten the flavour with extra lemon and herbs instead.
For dietary alternatives, this recipe is naturally dairy-free and gluten-free as long as your harissa paste is. If you are cutting added sugars, reduce the honey to 10 g and add 5 ml more lemon juice, you will keep the tang and still get good colour on the edges.
Harissa Lemon BBQ Chicken Skewers with Charred Bits
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- 1 red pepper cut into 3 cm pieces
- 1 red onion cut into chunky wedges
- 10 metal skewers or 10 soaked wooden skewers
Harissa lemon marinade
- 70 g harissa paste
- 1 lemon zest and 30 ml juice
- 30 ml olive oil
- 20 g runny honey
- 15 ml tomato purée
- 10 g smoked paprika
- 3 cloves garlic finely grated
- 6 g fine sea salt
- Black pepper to taste
To finish
- 15 ml olive oil extra virgin
- 10 g flat-leaf parsley chopped
- 8 Lemon wedges for serving
InstructionsÂ
Prep the skewers
- If using wooden skewers, soak in cold water for 30 minutes. Pat the chicken dry, then cut into even chunks. Chop pepper and onion into similar-sized pieces so they cook evenly.
Mix the harissa lemon marinade
- In a bowl, whisk harissa paste, lemon zest, lemon juice, olive oil, honey, tomato purée, smoked paprika, garlic, salt and black pepper. Taste, it should be spicy, tangy and slightly sweet, with enough salt to season the chicken.
Marinate
- Add chicken to the bowl and mix until coated. Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge. If chilled, take it out 20 minutes before cooking for more even browning.
Thread and cook
- Thread chicken, pepper and onion onto skewers, leaving small gaps for heat to circulate. Grill pan or barbecue: cook over medium-high heat for 10 to 14 minutes, turning every 2 to 3 minutes. Oven grill: set to high, place skewers on a rack over a tray and grill for 12 to 16 minutes, turning halfway. Cook until the chicken is charred at the edges and cooked through.
Finish and serve
- Drizzle with extra virgin olive oil, then scatter parsley over the top. Serve with lemon wedges for squeezing.