Spicy Harissa Chicken Kebabs

Rating: 4.67 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!

By Reynolds Kitchens(R)

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 425 degrees F.

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  • Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated.

  • Skewer the chicken evenly among 8 wooden skewers and set aside.

  • Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined.

  • Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet.

  • Repeat the process 3 more times and place the foil packets on a cookie sheet.

  • Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout.

  • Optional Serving: Serve the individual foil packets alongside warm pita.

Reynolds Kitchen Tip:

Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.

Nutrition Facts

Per Serving:
321 calories; protein 27.9g; carbohydrates 23.1g; fat 14.3g; cholesterol 64.6mg; sodium 445.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Barry Cole
Rating: 5 stars
06/14/2016
What an amazing recipe very flavorful with a nice kick of spice! I made the harissa sauce from chef Johns recipe on this site. I like it spicy so I left the seeds in the habanero when making the harissa. Make this recipe exactly as is but keep in mind that the longer you marinade the chicken the more flavorful it will be. Between 3-8 hours if you have the patience to wait that long. Also Cut the final cooking time down by 5 minutes or the chicken will come out on the dry side and the veggies will be overdone. At least that was my experience. Making the harissa is a little tedious but sooooo worth it! One of my favorite sauces and can be put on anything. Read More
Helpful
(2)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Barry Cole
Rating: 5 stars
06/14/2016
What an amazing recipe very flavorful with a nice kick of spice! I made the harissa sauce from chef Johns recipe on this site. I like it spicy so I left the seeds in the habanero when making the harissa. Make this recipe exactly as is but keep in mind that the longer you marinade the chicken the more flavorful it will be. Between 3-8 hours if you have the patience to wait that long. Also Cut the final cooking time down by 5 minutes or the chicken will come out on the dry side and the veggies will be overdone. At least that was my experience. Making the harissa is a little tedious but sooooo worth it! One of my favorite sauces and can be put on anything. Read More
Helpful
(2)
Keeli
Rating: 5 stars
08/25/2017
We cut the veggies into large quarters tossed with olive oil cumin salt and pepper then grilled to perfection before cutting into bite size pieces to serve with the kabobs which we also grilled. Add a little bread and some yogurt sauce and you've got the makings for a wonderful summer evening meal on the deck. Read More
Helpful
(1)
sherieastman
Rating: 5 stars
03/20/2019
The only vegetables I had were red onions but it still turned out great. I will make this again and again. I am a new convert to harissa and am learning how to use it. Read More
Helpful
(1)
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Autumn Eckert
Rating: 5 stars
11/22/2016
This is so good! I added 2 green peppers and didn't have button mush so I used 1pd of baby bellas. I also upped the salt to 1 tsp. Added 1/4 tsp garlic powder and a couple shakes of pepper to the veg as well. My chicken was a little over cooked so next time I will cook for 15 min closed and 5 min open. I served this with homemade pita bread. It was spectacular. Read More
newmexjags
Rating: 5 stars
12/17/2016
This was wonderful! I marinated the chicken in the spices overnight skewered them and made shish-kabobs. Cooked them on the grill. I didn't have the veges. I served them over couscous. Definitely will make again! Read More
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