Sour Cherry Harissa Chicken Kebabs

Punchy, Fruity, Fiery – and Seriously Moreish

I’ve been working through Belazu’s range of harissa pastes recently, and their Sour Cherry Harissa has impressed me. It’s got this deep fruitiness from the sour cherries, a hit of heat that’s not overpowering, and a savoury depth that makes it ideal for grilled meats.

After some experimenting, I decided it needed to go on chicken thighs – marinated, skewered, and grilled hot and fast over charcoal. These kebabs came out banging.

Preparation and the Cook

This is a really straightforward recipe and a great one to prep ahead of time. I mixed the Belazu Sour Cherry Harissa paste with a few extra ingredients to thin it slightly and punch up the savoury edge – olive oil, lemon juice, garlic, and a touch of honey to enhance that cherry sweetness.

Once the marinade was ready, I tossed it through chunks of boneless, skinless chicken thigh, making sure everything was well coated, then left it in the fridge for about 6 hours. You could leave it overnight if you’ve got the time – this marinade really clings to the meat and does its thing beautifully.

For the cook, I fired up the Weber kettle and set it up for direct grilling. I banked the charcoal and placed the skewers away from the coals, turning every four minutes, and I aimed for a grill temp of around 220°C. I threw a couple of small chunks of cherry wood on the coals too, just to complement the fruity profile of the marinade.

The kebabs took 16 minutes to cook, and I was looking for a good bit of char on the edges while making sure the chicken hit 75°C internally.

The Verdict

These were a total win. You get that sticky-sweet heat from the sour cherry harissa, a bit of tang from the lemon, and a deep, smoky edge from the grill. Chicken thighs are ideal for this kind of cook – juicy and tender, but still robust enough to carry a bold marinade.

I served these up with flatbreads, baba ganoush, and a simple salad – nothing fancy, just stuff that works. It made for a proper Friday night BBQ treat.

A Few Tweaks for Next Time

I’ll try brushing a little extra marinade on towards the end of the cook next time, just to build up a deeper glaze.

Could work really well with lamb too – the fruity heat would be a great match.

If You’re Giving This a Go

Grab a jar of Belazu Sour Cherry Harissa and don’t be shy with it. It’s got depth, it’s got heat, and it makes for an absolute crowd-pleaser on the BBQ. Whether you’re using a rotisserie, grilling over direct heat, or even whacking it under the oven grill, this one’s worth adding to your weekend line-up.

Sour Cherry Harissa Chicken Kebabs

Looking for something bold, sticky, and seriously moreish? These Sour Cherry Harissa Chicken Kebabs bring punchy fruit, mellow heat, and smoky char together in one epic bite. Using Belazu’s rich and fiery paste, this quick marinade clings to juicy chicken thighs and transforms on the grill. It’s the kind of BBQ recipe that turns a simple cook into a crowd favourite.

Servings 2 people

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Ingredients

• 6 Chicken Thighs Skinless & Boneless
• 3 tbsp Belazu Sour Cherry Harissa Paste
• 1 Zest Lemon
• 1 Juice of a Lemon
• 1 tbsp Olive Oil
• 1 Pepper (colour of your choice)
• 1 Red Onion (cut into segments)

Instructions

• Cut each of your Chicken Thighs into 3 pieces. I also try to scrape off some of the fat but this is personal preference.
• Toss the chicken into a large bowl, then whisk up the marinade in a separate one until it’s smooth and well combined. The marinade includes the remaining ingredients.
• Pour the marinade over the chicken thighs and give it a good mix – make sure every piece is fully coated. Doing this for a few hours is fine, but overnight is ideal.
• Take the chicken out of the fridge about 20–30 minutes before cooking so it is not fridge temperature as you start to cook.
• Fire up your BBQ and set it for both direct and indirect cooking. Banking the coals to one side works perfectly for this skewer cook. While the grill heats up, thread the marinated chicken onto your skewers, together with the pepper and red onion.
  
• Using Russian skewers, these take around 16 minutes to cook. I usually rotate them every 4 minutes for an even char. Keep an eye on the heat. If they’re browning too fast, shift them to the indirect side.
  
• If you’re unsure about cooking time, an instant-read thermometer like a Thermapen is a great investment. Once the chicken hits 75°C in the centre, you’ll know it’s perfectly cooked. Chicken Thigh is more forgiving, so if you take these over 75°C, the chicken will still be juicy.
• Lift the chicken off the BBQ and serve it up with your favourite salad, warm bread, and a selection of dips.
  

Course: Lunch, Main Course

Cuisine: Fusion

Keyword: Chicken Thighs, Kebab, Kebabs, Russian Skewer, Skewer