Chicken thigh skewers with harissa and lime

Serves 6

Harissa is a spicy, aromatic paste made from chilli and assorted other spices and It’s widely used in North African and Middle Eastern cuisines as a condiment, or mixed with water or tomato juice to flavour stews, soups or meat. You can also purchase Harissa as a dry spice which you can mix with olive oil.


12 x deboned chicken thighs

1 tbsp harissa rub

1 x clove garlic, chopped

2 tsp chopped coriander

Salt and pepper to taste

Juice of 1 lime

1 x tsp olive oil

6 x thick braai skewers


  1. Marinate the chicken with the harissa, garlic, coriander and lime. Season and rub all the ingredients into the chicken.
  2. Leave to stand for 2 hours, covered in the fridge.
  3. Make the kebabs, by running the skewer through the chicken thigh, so the skin is facing up. Use 2 thighs per kebab stick.
  4. Grill or braai for 10-15 minutes, or until the chicken is cooked through.
  5. Serve with a fresh lime wedge.
Chicken thigh skewers with harissa and lime