A kabob is a type of skewer or spit that has been used in cooking since ancient times. Today, they are usually grilled on skewers made from metal, wood, ceramic or other heat-resistant materials. This recipe uses a Kamado Joe smoker to cook the chicken and includes fresh herbs like mint and parsley for flavor.

The “how to grill chicken kabobs” is a recipe that can be made on the Big Green Egg (or Kamado Joe). The recipe includes smoked harissa, and roasted red peppers.

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On the Big Green Egg or Kamado Joe, these Smoked Harissa Chicken Kabobs are the ideal balance of sweet and spicy! These chicken kabobs will come out not just with the ideal taste, but also soft and juicy thanks to the harissa glaze!

How to Prepare Smoked Harissa Chicken Kabobs on the Big Green Egg

These savory smoked harissa chicken kabobs are grilled over an open flame. The plate setter and the convert”egg”tor are not required. The ultimate tender Harissa chicken kabobs need a cooking temperature of roughly 500 degrees.

Ingredients for Smoked Harissa Chicken Kabob

  • a quarter cup of harissa paste
  • 2-4 breasts of chicken (roughly 2 lbs)
  • 2 tbsp rice wine vinaigrette
  • 1/4 cup soy sauce (low sodium)
  • 2 Tablespoons Brown Sugar (Light)
  • 1 tblsp. sesame seed oil
  • 1 teaspoon ginger powder
  • 3 Cloves of Garlic (Minced)
  • 1 1/2 tblsp. extra virgin olive oil

What Is the Best Way to Make Smoked Harissa Chicken Kabobs?

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Place the light brown sugar in a small basin.

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Vinegar made from rice.

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Sesame oil is a kind of oil made from sesame seeds.

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Soy sauce with a light flavor.

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Harissa paste is a paste made from chili peppers.

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Garlic, minced

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Ginger powder.

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Combine all of the Ingredients in a large mixing bowl.

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3–4 Tablespoons of the Harissa mixture should be stored away for subsequent use. This will be used towards the end of the cooking process to baste the kabobs.

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To prepare the chicken, pour the leftover Harissa marinade into a bigger bowl.

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Take the chicken breasts and cut them into 1-inch-by-1-inch pieces. Toss them in with the Harissa chicken.

Combine the chicken and sauce in a bowl, cover, and chill for at least an hour and up to 24 hours.

What’s the Best Way to Make Smoked Harissa Chicken Kabobs?

It’s time to cook the Smoked Harissa Chicken Kabobs now that the chicken has marinated for at least an hour and the Big Green Egg has reached temperature while being set up for a direct cook.

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It’s time to create the kabobs while the BGE heats up the rest of the way. If you’re using wooden kabobs, soak them beforehand to avoid them catching fire. This isn’t a problem for me since I like the metal ones.

It’s time to toss the kabobs on the BGE after the BGE has reached roughly 500 degrees and the kabobs are ready.

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It’s time to turn them after around two minutes. Allow them to simmer for another minute or two before flipping them and beginning to baste them with the marinade that you left out earlier. Continue to cook and rotate the kabobs until they reach a minimum internal temperature of 165 degrees. Remove the kabobs from the BGE and enjoy! These kabobs are also delicious served over white rice!

 

Time to Prepare: 1 hour and 30 minutes

Time to cook: 8 minutes

1 hour and 38 minutes total

On the Big Green Egg (or Kamado Joe), these Smoked Harissa Chicken Kabobs are the ideal blend of sweet and spicy! These chicken kabobs will come out not just with the ideal taste, but also soft and juicy thanks to the harissa glaze!

Ingredients

  • a quarter cup of harissa paste
  • 2-4 chicken breasts (each) (roughly 2 lbs)
  • 2 tbsp rice wine vinaigrette
  • 1/4 cup soy sauce (low sodium)
  • 2 Tablespoons Brown Sugar (Light)
  • Sesame Oil (1 Tablespoon)
  • 1 teaspoon ginger powder
  • 3 garlic cloves (each) (Minced)
  • 1 1/2 tsp. extra virgin olive oil

Instructions

  1. In a mixing dish, combine all of the ingredients and stir thoroughly. 3-4 Tablespoons should be removed and placed in a separate bowl (this will be used to baste the chicken kabobs towards the end of the cook).
  2. Take the chicken breasts and cut them into inch-by-inch pieces. Toss them in the marinating sauce with the harissa. Cover and chill for at least an hour and up to 12 hours.
  3. Once the chicken has finished marinating, preheat the Big Green Egg to roughly 500 degrees. There is no need for a plate setter or a conve”egg”tor since this is a direct cook.
  4. Begin preparing your kabobs while the Big Green Egg is heating up. If you’re using wooden ones, soak them for at least 15 minutes beforehand.
  5. When the kabobs are finished, cook them for approximately 2 minutes on the Big Green Egg before flipping them. After another 2 minutes, turn them over and baste them with the sauce that had been placed aside. Cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Pull and have fun!

Notes

These smoked harissa chicken kabobs are delicious on their own, but even better with some white rice!

Frequently Asked Questions

How do you cook kabobs on the Big Green Egg?

A: For the Big Green Egg, you can cook kabobs by skewering your meat and vegetables on metal grates. You then put them in a pre-heated pan with some olive oil or butter to brown before serving.

What temperature do you cook chicken kabobs on a gas grill?

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