There’s something magical about threading juicy marinated chicken onto skewers and grilling them until smoky, slightly charred, and bursting with flavor. These Harissa-Marinated Chicken Skewers with Fluffy Couscous are a bold, vibrant, and satisfying meal inspired by the flavors of North Africa and the Mediterranean. Whether you’re planning a backyard BBQ or a cozy weeknight dinner, this dish brings together spice, zest, and comfort. Think of it as a love letter to moroccan chicken skewers with couscous, with nods to Lebanese, Greek, Turkish, and Persian culinary traditions.

The fiery kick of harissa pairs perfectly with aromatic moroccan spices like cumin and coriander, while the soft, buttery couscous acts as the perfect base to soak up every drop of the flavorful juices. If you’ve ever wondered how to make moroccan skewers that steal the show, this recipe is your answer.

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Harissa-Marinated Chicken Skewers with Fluffy Couscous

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Prep Time 20

Cook Time 15

Marinating time 1

Total Time 1 35

Course Main Course

Cuisine Mediterranean, North African

Servings 4

Equipment

Mixing bowls One large bowl for marinating the chicken, and another for fluffing the couscous.
Grill or grill pan For cooking the skewers. An outdoor gas or charcoal grill is ideal, but a stovetop grill pan works just fine.
Medium saucepan To prepare the couscous.
Tongs For flipping the skewers while grilling.
Cutting board and knife For prepping your chicken and herbs.
Skewers Metal skewers work best for grilling, but wooden skewers are a great budget option (just soak them first to prevent burning).

Ingredients

For the Chicken Skewers

1.5 lbs boneless skinless chicken thighs (you can substitute with chicken breast if preferred)
3 tablespoons harissa paste adjust to taste
2 tablespoons olive oil
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
3 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
Salt and black pepper to taste
Wooden or metal skewers if using wooden, soak in water for 30 minutes

For the Couscous

1 ½ cups couscous
1 ¾ cups low-sodium chicken broth or water
2 tablespoons olive oil or butter
½ teaspoon salt
Zest of 1 lemon
¼ cup chopped fresh parsley or mint or a combination
¼ cup finely chopped red onion or scallions

Optional: ¼ cup crumbled feta, toasted almonds, or pomegranate seeds for topping

Instructions

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together the harissa paste, olive oil, yogurt, lemon juice, garlic, cumin, coriander, paprika, salt, and pepper. Cut the chicken thighs into even chunks, about 1.5 inches each. Toss the chicken in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour (overnight for maximum flavor).

Step 2: Prepare the Skewers

Once marinated, thread the chicken pieces onto your skewers. Avoid overcrowding—leave a bit of space between each piece to help them cook evenly.

Step 3: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Oil the grates or surface lightly to prevent sticking. Grill the chicken skewers for about 12–15 minutes, turning every few minutes, until cooked through and slightly charred on the edges.

Tip: If using a broiler, place the skewers on a rack set over a foil-lined baking sheet and broil for about 10–12 minutes, rotating halfway through.

Step 4: Make the Couscous

While the chicken cooks, bring the chicken broth (or water) to a boil in a saucepan. Stir in the couscous, salt, and olive oil or butter. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork, then stir in the lemon zest, chopped herbs, red onion or scallions, and any optional toppings.

Step 5: Assemble and Serve

Serve the chicken skewers hot over a bed of fluffy couscous. Spoon over any juices from the grill pan or serving plate. A side of cooling yogurt sauce or tzatziki makes an excellent addition.

Pairings

This dish pairs beautifully with a variety of sides and drinks:

Salads: A crisp cucumber and tomato salad dressed with lemon and olive oil complements the spicy chicken. You can also serve a moroccan chicken & couscous salad by combining leftovers with baby greens.
Sauces: Yogurt-based sauces like tzatziki, or even a garlic tahini drizzle, balance the heat of the harissa.
Bread: Warm pita or flatbread helps scoop up the couscous and adds a satisfying chew.
Wine: A chilled rosé or a light, citrusy white like Sauvignon Blanc pairs well.
Drinks: For non-alcoholic options, try mint tea or a cucumber lemonade.

FAQs

1. What type of chicken works best for skewers?

Boneless, skinless chicken thighs are ideal—they stay juicy and tender even when grilled. You can use breast meat, but it tends to dry out more easily unless marinated well.

2. Can I substitute harissa with another spice blend?

Yes! If you don’t have harissa, you can use a mix of chili paste, smoked paprika, cumin, and garlic. Or, for a twist, try a turkish chicken skewer marinade with yogurt, paprika, and lemon.

3. Is this similar to Greek or Lebanese chicken skewers?

It shares similarities—especially the yogurt marinade—but the harissa and moroccan spices give it a spicier North African profile. However, the cooking method is quite close to greek chicken skewers meal or lebanese chicken skewers.

4. Can I make this dish ahead of time?

Absolutely. The chicken can be marinated up to 24 hours in advance. Cooked skewers and couscous reheat well and can be enjoyed as part of chicken and couscous recipes for meal prep.

5. What are some variations of this recipe?

You can make persian chicken kebabs on skewers by using saffron and lemon in the marinade instead of harissa. For a more veggie-rich version, add grilled zucchini, bell peppers, or cherry tomatoes to the skewers. You can also turn this into a couscous chicken bowl with chopped grilled chicken and roasted vegetables.