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Harissa Chicken Kebabs with Lemon Courgettes

Harissa Chicken Kebabs with Lemon Courgettes

Brought to you by: Lisa Faulkner
3.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Harissa Chicken Kebabs with Lemon Courgettes are a light, homemade version of your kebab shop favourite. Using aromatic harissa paste, a favourite in Middle Eastern and North African dishes, former MasterChef winner Lisa Faulkner’s recipe is full of spice and zesty flavour – and it’s ready in under 30 minutes. Threaded onto skewers, it’s also great for a barbecue. To mix things up, try swapping the dill in the yoghurt for other herbs such as mint or coriander.
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  • 450g greek yoghurt
  • 2 tbsp harissa paste
  • 2 garlic clove, finely grated
  • 4 tbsp olive oil, plus extra to drizzle
  • 1 lemon, juiced and zested
  • 4 pitta breads
  • ¼ small red cabbage, finely chopped
  • 4 salad onions, finely chopped
  • 4 medium courgettes, peeled into ribbons with a knife or mandoline
  • 2 tbsp dill, chopped


Step 1

In a large bowl, combine 250g yoghurt, harissa, garlic, 2 tbsp olive oil and ½ lemon juice. Season generously, then add the chicken strips. Toss to coat, then transfer to the fridge to marinate for at least 1 hr.

Step 2

Preheat the oven to 200°C/180°C fan/gas 6. For the courgette, arrange the ribbons on 2 baking trays lined with baking paper. Drizzle with 2 tbsp oil, sprinkle with the lemon zest and season well. Bake for 5-10 mins, until softened and crisp at the edges.

Step 3

Heat a griddle pan over a medium-high heat with a drizzle of oil. Add the chicken strips in batches and cook for 3 mins on each side, or until cooked through.

Step 4

Meanwhile, combine all the dill, 200g yoghurt, ½ lemon juice and garlic in a small bowl and season to taste; mix well. (You can make this in advance and chill until needed.)

Step 5

Warm the pittas in the toaster or oven and slice open lengthways. Spread with the yoghurt, then stuff with the harissa chicken, courgette ribbons, red cabbage and salad onions, and tuck in.

Tips or serving suggestions

538cals, 1 veg portion, 20g fat (6g saturated), 53g protein, 34g carbs, 8g sugars, 4g fibre, 0.9g salt

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