Harissa-Marinated Chicken Skewers with Couscous

  • prep time25 min
  • total time 115 min
  • serves 4

If you like spicy food, harissa is for you. This chicken is ready to grill after one hour, but the longer you let it marinate the more flavorful it will be. A dollop of yogurt or sour cream garnishes this dish perfectly.

Courtesy of Kristen Eppich.

75 Ratings
Directions for: Harissa-Marinated Chicken Skewers with Couscous



3 Tbsp (45 mL) olive oil

1 Tbsp (15 mL) garlic, minced

4 tsp (20 mL) tomato paste

2 tsp (10 mL) cayenne

1 tsp (5 mL) caraway seeds

1 tsp (5 mL) ground coriander

1 tsp (5 mL) ground cumin

1 tsp (5 mL) kosher salt

2 lb(s) (1 kg) boneless skinless chicken breasts

8-10 wooden skewers


½ tsp (2 mL) kosher salt

½ tsp (2 mL) cumin seeds

1 cup (250 mL) couscous

1 Tbsp (15 mL) butter

2 Tbsp (30 mL) cilantro, chopped



1. Combine olive oil with garlic, tomato paste, cayenne, caraway, coriander and cumin and salt in a small bowl. Slice chicken into bite-sized cubes (about 1 ½-inch) and place in a large bowl. Add spice mixture to chicken and stir to coat evenly. Cover and marinate in the refrigerator for 1 hour or overnight.

2. Soak skewers in water for 30 min. Thread 4-6 pieces of chicken onto each skewer. Preheat bbq or grill pan to medium high. Cook skewers until grill marks appear and chicken is no longer pink, 4 to 5 min per side. Serve with couscous.


1. Bring 1 ¼ cup water, salt and cumin seeds to a boil in a medium pot. Stir in couscous and remove from heat. Cover and let sit for 5 min. Fluff with a fork and stir in butter and cilantro.

See more: Middle Eastern, Main, Rice/Grain, Dinner, Chicken, Grill, Summer, BBQ


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