Crispy Pan-Fried Harissa Chicken Skewers with Peppery Mint Yogurt
Tender chicken thighs marinated in smoky harissa spice, skewered and pan-fried to a golden, crispy perfection. Served with a cooling, peppery mint yogurt sauce that perfectly balances the heat.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch cubes
- 3 tbsp harissa paste adjust for spice level
- 2 tbsp olive oil plus extra for frying
- 2 cloves garlic minced
- 1 tsp ground cumin
- 0.5 cup plain Greek yogurt full fat recommended
- 1 tbsp fresh mint finely chopped
- 0.5 tsp black pepper freshly cracked
- 1 tsp lemon juice freshly squeezed
- 8 count wooden skewers soaked in water for 30 mins
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 400°F to retain crispiness. Make-Ahead: The yogurt sauce can be made 2 days in advance. The chicken can be marinated overnight in the fridge (bring to room temp before cooking). Variations: Swap chicken for firm tofu or large shrimp. If harissa is unavailable, mix 1 tbsp smoked paprika, 1 tsp cayenne, and 1 tsp garlic powder.