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The KILIG Kitchen · Party & Entertaining
Harissa Chicken Skewers
GFNFDF
Ingredients
- Chicken thighs - 400 g, boneless
- Harissa paste - 2 tbsp (30 g)
- Yogurt - 2 tbsp (30 g)
- Lemon juice - 1 tbsp (15 ml)
- Salt - ½ tsp (3 g)
- Oil - 1 tbsp (15 ml)
Method
- Combine harissa, yogurt, lemon juice, salt and oil. Marinate chicken 30 min.
- Steam 100 °C for 5 min → Air Fry 190 °C for 13–15 min until charred.
Chef's Notes
Steam locks in juices; air fry adds smoky colour. For bone-in, extend to 22-24 min.