These Smoked Harissa Chicken Kabobs on the Big Green Egg or Kamado Joe are the absolute perfect combination of sweet and spicy! With the harissa glaze these chicken kabobs will come out not only with the perfect flavor but will be nice tender and juicy!

How to Setup the Big Green Egg for Smoked Harissa Chicken Kabobs?

These deliciously smoked harissa chicken kabobs are cooked directly over the fire. There is no need for the plate setter or conv”egg”tor. The cooking temperature should be right around 500 degrees for the perfect tender Harissa chicken kabobs.

Smoked Harissa Chicken Kabob Ingredients

  • 1/4 Cup Harissa Paste
  • 2-4 Chicken Breasts (roughly 2 lbs)
  • 2 Tablespoons Rice Wine Vinegar
  • 1/4 Cup Reduced Sodium Soy Sauce
  • 2 Tablespoons Light Brown Sugar
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Ground Ginger
  • 3 Garlic Cloves (Minced)
  • 1 1/2 Tablespoons of Extra Virgin Olive Oil

How to Prepare Smoked Harissa Chicken Kabobs?

In a small bowl add the light brown sugar.

Rice wine vinegar.

Sesame oil.

Light soy sauce.

Harissa paste.

Minced garlic.

Ground ginger.

Mix all the ingredients together well.

Pull out 3-4 Tablespoons of the Harissa mixture and set aside for later. This will be used to baste the kabobs towards the end of the cooking process.

Pour the remaining Harissa marinate into a larger bowl to prep for the chicken.

Take the chicken breasts and form cubes that are about an inch by an inch. Add them to the Harissa chicken mixture.

Mix the chicken into the sauce, cover and place in the fridge for at least a hour and up to 24 hours.

How to Cook Smoked Harissa Chicken Kabobs?

Now that the chicken has marinated for a minimum of a hour and the Big Green Egg is up to temperature while being setup for a direct cook it is time to cook the Smoked Harissa Chicken Kabobs.

While the BGE is heating up the rest of the way it is time to make the kabobs. If you are using wooden kabobs be sure to soak them in water first to prevent them from catching on fire. I prefer these metal ones so this isn’t an issue.

Once the BGE is heated up around 500 degrees and the kabobs are ready it is time to throw them on the BGE.

After about two minutes it is time to give them a flip. Let them continue to cook another minute or two in which you will want to flip one more time and start to baste them with the marinade that was set aside earlier. Continue cooking and flipping the kabobs until the internal temperature is 165 degrees, minimum. Pull from the BGE, remove the kabobs and enjoy! These kabobs are also great on white rice!

Smoked Harissa Chicken Kabobs

Smoked Harissa Chicken Kabobs

Prep Time: 1 hour 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour 38 minutes

These Smoked Harissa Chicken Kabobs on the Big Green Egg (or Kamado Joe) are the perfect combination of sweet and spicy! With the harissa glaze, these chicken kabobs will come out not only with the perfect flavor but will also be nice tender and juicy!

Ingredients

  • 1/4 Cup Harissa Paste
  • 2-4 Each Chicken Breasts (roughly 2 lbs)
  • 2 Tablespoons Rice Wine Vinegar
  • 1/4 Cup Reduced Sodium Soy Sauce
  • 2 Tablespoons Light Brown Sugar
  • 1 Tablespoons Sesame Oil
  • 1 Tablespoons Ground Ginger
  • 3 each Garlic Cloves (Minced)
  • 1 1/2 Tablespoons Extra Virgin Olive Oil

Instructions

  1. Combine all ingredients into a bowl and mix well. Pull out 3-4 Tablespoons and set aside in another bowl (this will be used to baste the chicken kabobs towards the end of the cook).
  2. Take the chicken breasts and form cubes at about an inch by an inch. Add them to the harissa marinating sauce. Cover and refrigerate for a minimum of an hour and up to 12.
  3. Once the chicken is done marinating fire up the Big Green Egg and get it dialed into around 500 degrees. This is a direct cook so no plate setter or conv"egg"tor is necessary.
  4. While the Big Green Egg is heating up, start making your kabobs. If you have wooden ones you'll want to soak them for a good 15 minutes first.
  5. Once the kabobs are ready throw them on the Big Green Egg for about 2 minutes then flip them. After another 2 minutes go by flip them again and start basting them with the sauce that was set aside. Cook until the internal temperature reaches 165 degrees. Pull and enjoy!

Notes

These smoked harissa chicken kabobs are good on there own but they are also excellent on some white rice!

Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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