Honey Harissa Chicken Skewers with Garlic Mint Sauce – a delightful blend of Mediterranean flavors in tender grilled skewers finished with a cool garlic-mint sauce. These were a hit with my guests.
Grilling season is here, and nothing beats the ease of throwing a few skewers on the grill for a fast, flavorful dinner. After a long winter, it’s great to be back outside cooking — especially when recipes are this simple and satisfying.
Because I’m a big fan of Mediterranean flavors, these honey harissa chicken skewers with garlic-mint sauce instantly became a favorite for summer. The sweet honey balances the smoky, peppery harissa, and the fresh garlic-mint sauce cools and brightens each bite.
We recently set up a cozy outdoor living space on our deck, so these skewers are perfect for relaxed evenings outdoors. A comfy couch, a small drink fridge, and soft cushions make it easy to linger over a simple meal and a summer cocktail.
Behind how effortless these skewers are is a little planning: the hands-on work takes minutes, but marinating time delivers the deep Mediterranean flavor. Mixing the marinade and slicing the chicken takes about five minutes. Grill the skewers for 3–4 minutes per side, but be sure to marinate for at least three hours or overnight for best results.
The garlic-mint sauce comes together quickly in a food processor for a silky, fragrant finish that pairs beautifully with the spiced chicken.
If you’re using store-bought harissa, I recommend a mild version unless you prefer a strong heat. Mild harissa gives great peppery flavor and allows you to use a generous amount; if you like spice, add up to 1/2 teaspoon of a hot harissa to the marinade.
These skewers pair beautifully with a summer panzanella or a classic potato salad, making them a versatile choice for picnics, backyard dinners, or casual entertaining. If you make them, I’d love to see your photos—tag your shots with #innocentdelight.
Honey Harissa Chicken Skewers with Garlic Mint Sauce
Ingredients
Chicken marinade:
- 2 boneless , skinless chicken breasts, cut into 1/2 inch strips (or equivalent of chicken tenders)
- 3 tablespoon of mild harissa
- 3 tablespoon of olive oil
- 1 tablespoon of honey
- 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground pepper
Garlic Sauce
- 3 garlic cloves , crushed
- 3 tablespoon of lemon juice
- 5 tablespoon of olive oil
- 3 tablespoon of yogurt (natural or Greek)
- 1 tablespoon of chopped fresh mint
Instructions
For the chicken
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Combine all the marinade ingredients in a bowl: harissa, honey, olive oil, salt, and pepper.
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Add the chicken strips and mix so each piece is coated with the marinade.
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Cover and refrigerate for at least 3 hours or overnight.
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If using wooden skewers, soak them for at least 30 minutes before grilling.
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Thread each chicken strip onto a skewer horizontally.
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Grill over medium heat 3–4 minutes per side, until golden and the internal temperature reaches 165°F (74°C).
For the sauce:
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Place all sauce ingredients in a food processor and blend until smooth.
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Drizzle the sauce over the cooked chicken and serve.
Notes
2. You can substitute boneless, skinless chicken thighs cut into strips for the breasts.
3. For a spicier version, add 1/2 teaspoon of hot harissa to the marinade.
If you enjoy this recipe, you might also like these summer favorites:
Refreshing Summer Gazpacho
Grilled Shrimp
Grilled Salmon with Simple Homemade Teriyaki Sauce — a tasty non-Mediterranean option for variety.
