Grilled Harissa-Spiced Chicken Skewers with Chickpea Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in smoky harissa and grilled to perfection, paired with a vibrant chickpea salad for a balanced Mediterranean meal. This mediterranean-inspired chicken (high protein) ready in about 32 minutes pairs harissa paste, lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 3 tbsp harissa paste, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 600 g boneless skinless chicken thighs cut into 1-inch pieces and toss to coat evenly. Cover and marinate in the fridge for at least 1 hour.
  2. Step 2: Meanwhile, prepare the chickpea salad: In a medium bowl, combine 400 g drained and rinsed canned chickpeas, 150 g halved cherry tomatoes, 1 diced medium cucumber, 1/4 cup chopped fresh parsley, and 1 small finely chopped red onion. Drizzle with 3 tbsp extra virgin olive oil and 1 tbsp red wine vinegar, then season with 1/2 tsp salt and 1/4 tsp black pepper. Toss well and refrigerate.
  3. Step 3: Preheat an outdoor grill or grill pan to medium-high heat (about 400°F/200°C). Thread the marinated chicken pieces onto skewers.
  4. Step 4: Grill chicken skewers for 4-5 minutes per side, turning once, until the chicken is cooked through and has charred grill marks.
  5. Step 5: Serve the grilled harissa chicken skewers atop the fresh chickpea salad.

Frequently asked questions

How long does Grilled Harissa-Spiced Chicken Skewers with Chickpea Salad take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Harissa-Spiced Chicken Skewers with Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Grilled Harissa-Spiced Chicken Skewers with Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Harissa-Spiced Chicken Skewers with Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Harissa-Spiced Chicken Skewers with Chickpea Salad high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes