1-First Step: Whip Up the Marinade and Coat the Chicken Grab a bowl and combine 3 tablespoons mild harissa, 3 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Stir till smooth – smells amazing already! Slice 2 boneless skinless chicken breasts into 1/2 inch strips (or use tenders), add to the bowl, and mix well to coat every piece. Cover and pop in the fridge for at least 3 hours or overnight. Overnight is best for max flavor, like I do for parties. This step infuses that harissa chicken skewers magic.

2-Second Step: Prep Your Skewers If using wooden skewers, soak them in water for 30 minutes so they don’t char on the grill. No soak for metal ones. Pat chicken strips dry a bit if needed, then thread them horizontally onto skewers, packing snug but not crammed. Aim for even strips for quick, uniform cooking. Pro tip for busy parents: do this ahead while kids nap!

3-Third Step: Grill the Honey Harissa Chicken Skewers Heat your grill to medium, about 350-400°F. Lay skewers on grates and grill 3-4 minutes per side till golden brown and chicken hits 165°F inside. Flip gently with tongs – honey caramelizes fast, so watch for that sweet char! Takes just 10 minutes total cook time. Indoor option? See our Greek chicken kabobs recipe for baking tips adaptable here.

4-Fourth Step: Make the Garlic Mint Sauce While chicken grills, toss 3 crushed garlic cloves, 3 tablespoons lemon juice, 5 tablespoons olive oil, 3 tablespoons yogurt, and 1 tablespoon chopped fresh mint into a food processor. Blitz till smooth and creamy, about 30 seconds. Taste and tweak – more mint if you love it fresh! For dairy-free, Greek yogurt swaps easy.

5-Final Step: Serve and Enjoy Pull skewers off heat, let rest 2 minutes. Drizzle generously with garlic mint sauce. Serves 2-4 as mains or apps. Pairs great with salads or pita. Leftovers? Store smart, more on that later. Questions on timing? Grill masters, this beats plain honey chicken skewers every time!