Simple yet delicious, this marinade for chicken can be used whether you are cooking on the BBQ, roasting in the oven, under the grill, on a griddle, in an air fryer or just frying the chunks of chicken in a pan.
An Easy Marinade
The ingredients for this powerhouse marinade are simple:
- Harissa paste (any variety – I use Rose Harissa by Belazu but apricot or just the plain one is absolutely fine);
- Crushed garlic;
- Greek yoghurt;
- Dried za’atar leaves;
- Fresh lime juice; and
- Salt & Pepper.
Just add to chicken breast or other cut and leave to marinade for a minimum of 4 hours (preferably overnight) and then cook.
Za’atar
For those of you who may not be familiar with za’atar, it is a herb grown in some Middle Eastern countries, like Lebanon, with a flavour like a cross between thyme and oregano. It is also the name for a spice and herb mixture used like a condiment. Use oregano as an alternative if you cannot get your hands on za’atar,
Harissa
Harissa originates from North Africa. While every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil.
Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to. The use of yoghurt in the marinade also tempers the heat a little further making this a recipe that can be enjoyed by the whole family. Using a shop bought paste like this really helps to reduce thinking and preparing time so I welcome these shortcuts. A little addition of extras like lime, garlic and yogurt make it more personal.
How to Serve Harissa and Lime Chicken Kebabs
One of my favourite ways to eat this chicken is an element to a salad bowl (kind of like a Buddha Bowl) with the fragrant and smokey flavours from North Africa and the Middle East, as pictured below.
But it can be eaten with anything or any way you want, whether you want to eat it as a kebab roll with the chicken wrapped in some flatbread with salad, pickles and some garlic and / or chilli sauce alongside some chips; or with some rice or Tabbouleh or other healthy grain based salad.
See my how to reel on Instagram via the link below…
Other Kebab Recipes
Harissa & Lime Chicken Kebabs
Ingredients
- 1.2 kg chicken breasts (about 4 to 5 large chicken breasts)
- 4 tbsp harissa paste (I use Belazu Rose Harissa)
- 4 tbsp Greek yoghurt
- 4 cloves garlic (crushed or minced)
- Juice of 1 large lime
- 2 tsp dried za'atar leaves or oregano
- Salt and Pepper
- 1 to 2 tbsp butter and / or olive oil (Melted - to baste the chicken while cooking)
Instructions
- Chop your chicken into chunks (fairly large as they will shrink when cooking). Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a bright red / orange colour.
- Cover and leave in the fridge for the flavours to develop for a minimum of 4 hrs but best left overnight. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
- When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 / 6 skewers and cook, basting with the butter and / or olive oil and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq or grill (depending on how hot your bbq / grill is).
Thank you. Just cook it for a bit longer as thigh needs a bit more time. You probably won’t need to baste it as much as thigh meat is a fantastic, juicy alternative.
Looks delicious, and what a beautiful bright photo! Would any changes be needed to use thigh meat instead of breast?