Spice up your dinner lineup with healthy Mediterranean harissa chicken bowls—layered with harissa-marinated chicken, rice or greens, fresh toppings, and a dollop of creamy tzatziki. Perfect for meal prep or easy weeknight dinner. For more like this, pair joojeh kabobs with lemony Shirazi salad!
I’m a huge fan of Mediterranean cuisine and healthy bowl recipes. These harissa chicken bowls don’t miss! They may look a bit complicated, but putting the bowls together is a breeze! By prepping the ingredients ahead of time—like marinating the chicken, making the sauce, or preparing the sumac onions—the bowls are a quick meal you can whip up in no time—they’re so good and easy to mix and match all week.
What is Harissa?
Harissa, meaning ‘to crush, bruise, or pound’ in Arabic, is a bold, flavorful North African chili paste made with roasted red peppers, garlic, spices, and olive oil. Harissa is a staple in the Maghreb region—including Algeria, Libya, Morocco, and Tunisia—adding a smoky, slightly sweet heat. Use the sauce to marinate or season lamb, beef, poultry, goat, and fish, or stir it into sauces, dips, dressings, stews, and hearty meals like Moroccan shakshuka.
Key Ingredients
Spicy harissa chicken bowls come together with minimal prep and very little cooking time for a quick dinner or easy lunch throughout the week. Here’s what you’ll need to make them.
- Chicken: I prefer boneless, skinless chicken thighs for their juiciness and flavor, but you can swap them out for chicken breasts. Just be sure to cut them into bite-size pieces.
- Harissa: Harissa paste is the main ingredient in the marinade, infusing the chicken with a smoky, slightly sweet heat. You can use store-bought or prepare the paste from scratch.
How to make harissa paste?
Soak and prepare the dried chiles. Place 6 dried guajillo chiles in a heat-safe bowl and cover with boiling water. Set them aside for 30 minutes until they are tender and rehydrated. Drain the water and remove the stems and seeds.
Combine the ingredients. Transfer the chiles to a food processor. Add lemon juice from one lemon, a drained 6-ounce jar of roasted red peppers, 2 tablespoons tomato paste, 4 garlic cloves, 2 teaspoons coriander powder, 2 teaspoons ground cumin, 1 teaspoon ground caraway seeds, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper cayenne, and ½ teaspoon kosher salt.
Create the paste. Slowly pour 2-3 tablespoons of extra virgin olive oil into the opening with the food processor running. Scrape down the sides of the food processor and blend until it has a paste-like consistency.
- Olive Oil: Use extra-virgin olive oil to bind the marinade to the chicken.
- Lemon Juice: Fresh lemon juice tenderizes the chicken, adding a bright flavor.
- Spices: Spice up the marinade with a blend of smoked paprika, ground cumin, garlic powder, kosher salt, and coarse black pepper.
- Tzatziki Sauce: Save time with store-bought tzatziki, or make your own by mixing Greek yogurt, fresh lemon juice, kosher salt, black pepper, cucumber, garlic cloves, extra virgin olive oil, and dill or mint leaves.
- Rice: Add a spoonful of your favorite rice to make the bowls more filling. Basmati rice or saffron rice are my go-to.
- Mixed Greens: Balance the bowl with fresh greens like Spring mix, Romaine lettuce, or baby spinach.
- Sumac Onions: Include red onion slices or pickled onions, or enhance the flavor with tangy sumac onions.
- Cucumbers: Persian cucumbers work best, but English cucumbers are a great alternative—just deseed them first.
Additions and Substitutions
Don’t have an ingredient on hand? No problem! Every part of this dish—the base, protein, toppings, and sauce are totally customizable. You can make these harissa chicken bowls once a week and never get bored switching it up. Plus, you can mix and match it with other Mediterranean favorites, including falafel gyro, al faham chicken, or chickpea tahini salad.
- Control the heat level. The spiciness comes from the harissa paste, which varies from mild to spicy—use less for a milder flavor or more if you love extra heat.
- Balance the spice. Stir in a tablespoon of honey or maple syrup to mellow the heat and add a touch of sweetness.
- Try another hot sauce. No harissa? Swap it for Shatta sauce, chili garlic sauce, Sriracha, or Gochujang. The flavor will be different, but they’ll still bring the heat.
- Switch up the chicken. Use ground chicken, thin-cut chicken breast, or pulled chicken to mix things up.
- Make it vegetarian. Replace the chicken with chickpeas, tofu, falafel, or roasted cauliflower for a meatless option.
- Ditch the bowl. Wrap everything in a flatbread, stuff it into a pita, or turn it into a hearty salad with greens like romaine, kale, or spinach.
Tools You’ll Need
- Mixing Bowls
- Cutting Board
- Sharp Knife
- Whisk
- Meat Thermometer
Different Ways to Cook Harissa Chicken
Grill: Cooking the chicken on the grill gives it a smoky flavor that complements the harissa marinade. Preheat a gas grill by setting the burners to high heat for 10 minutes. Clean the grates with a wooden grill scraper. Place the loaded skewers onto the grill and cook for 5-7 minutes. Flip and cook for 5 minutes.
Stainless Steel or Cast Iron Skillet: Warm a large skillet over medium-high heat. Add the oil and reduce the heat to medium. Cook the chicken in batches, arranging the pieces in a single layer. Sauté for 8-10 minutes, stirring occasionally for even cooking.
Oven: Follow the instructions in recipe card below to bake the chicken at 400°F (200°C) for 20-25 minutes.
How to Make Harissa Chicken Bowls
The full recipe with measurements is in the recipe card below.
Marinate the Chicken
Step 1: Toss the chicken pieces in a large mixing bowl with harissa paste, olive oil, lemon juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Cover and marinate in the fridge for 6-24 hours (at least 30 minutes).
Prep Tip
Remove the chicken from the refrigerator and let it come to room temperature 30 minutes before cooking.
Roast the Chicken
Step 1: Preheat the oven to 500℉ (260℃) and prepare a rimmed baking sheet with foil. Thread the marinated chicken pieces onto the skewers and arrange them in a single layer on the baking sheet.
Step 2: Lower the oven temperature to 400°F (200°C) and bake for 20-25 minutes, flipping the skewers halfway through.
Step 3: Set the oven to broil and cook for 3-5 minutes.
Step 4: Check the temperature of the chicken and continue cooking until it reaches 165°F (74°C). Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
How do you know when the chicken is done?
You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the chicken pieces.
Assemble the Bowls
Step 1: Meanwhile, whisk the Greek yogurt, lemon juice, salt, and black pepper in a small bowl. Then, stir in the chopped cucumber, garlic, and olive oil.
Step 2: Fill individual bowls with rice, mixed greens, or a combination. Add your favorite toppings, and finish with a helping of harissa chicken and tzatziki sauce.
Expert Tips
- Marinate the chicken. Coat the chicken in the harissa marinade, cover the bowl, and let it marinate for at least 30 minutes—ideally a few hours or overnight for the best flavor.
- Bring to room temperature. Remove the marinated chicken from the fridge 30 minutes before roasting to ensure even cooking.
- Preheat the oven. Start roasting in a hot oven by preheating it to 500℉ (260℃). The chicken pieces will sear right away, locking in the moisture and developing a nice char. Reduce the oven temperature once you add the chicken so the insides roast without overcooking the outside.
- Use a thermometer. Use a food thermometer to check the temperature of the chicken; the chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Let it rest. Allow the chicken to rest for 5-10 minutes before serving so the juices redistribute for juicy, tender chicken.
If you love harissa chicken bowls, try more easy weeknight dinner bowl recipes!
Serving Suggestions
Are you a Garbanzo or Cava lover? If you want to make a tasty, build-your-own Mediterranean meal, these harissa chicken bowls are it! And you can mix and match ingredients to build the perfect bowl!
Start with a base—whether mixed greens, grains or a combination—then layer on fresh toppings for extra flavor and texture. Add a serving of juicy, harissa-marinated chicken, and finish with a drizzle of Tzatziki, a dollop of hummus, or your favorite sauce or dressing.
This healthy meal is packed with bold, balanced flavor, but you can easily switch up the ingredients to make it your own. Keep it simple with store-bought ingredients, or make everything from scratch—whatever works best for you. Here are more ideas for creating a balanced bowl.
Build Your
Own Bowls
Choose a Base
- Mixed Greens
- Basmati Rice
- Bulgar or Tabbouleh
- Saffron Rice
- Quinoa
- Brown Rice or White Rice
- Farro
- Couscous
- Cauliflower Rice
- Tabbouleh
- Orzo
- Roasted Veggies: Sweet Potato Cubes, Brussel Sprouts
Pick Your Toppings
- Avocado Cucumber Tomato Salad
- Sumac Onions
- Pickled Red Onions
- Sumac Cucumbers
- Kalamata Olives
- Cherry Tomatoes
- Feta Cheese
- Red Peppers
- Roasted Corn
- Goat Cheese
- Avocado
- Sun-Dried Tomatoes
Select a Sauce
- Tzatziki Sauce
- Harissa Vinaigrette
- Butter Bean Hummus
- Tahini Yogurt Sauce
- Harissa Aioli
- Toum
- Beetroot Dip
Don’t forget to serve the bowls with warm pita bread, air fryer pita chips, or toasted pita bread triangles.
For my fellow meal-preppers, this bowl recipe is super easy to prepare for the week ahead! Make a large batch of the harissa chicken and store it in the fridge for quick and hassle-free meals throughout the week—just reheat and assemble your bowl when you’re ready to eat.
Storage
I rarely store bowl recipes fully assembled—I’m all about ingredient prepping! It makes it so much easier to mix and match for quick, fresh meals throughout the week (and keeps things from getting boring). I always store the ingredients separately and build the bowls when it’s time to eat.
- Refrigerate: Store the toppings and leftover chicken in separate airtight containers for 3-4 days. Keep the tzatziki sauce in a sealed container or glass jar for up to a week.
- Freeze: Let the chicken cool, and transfer it to a freezer-safe container or bag. Harissa chicken freezes for 4-6 months.
- Thaw: Defrost the chicken in the fridge overnight, then prep your fresh bowl ingredients the next day. It’s as easy as that!
- Reheat: Warm thawed or leftover chicken in the oven at 400°F (204°C) for 5–10 minutes until heated through.
- Repurpose: Toss leftover harissa chicken into a salad or wrap it in a pita or spinach protein wrap for an easy lunch.
Frequently Asked Questions
What does harissa taste like?
If you’ve never tried harissa, the flavor really depends on who’s making it. It’s a chili-forward paste with a bold and smoky flavor. The heat level varies based on the types of peppers or chiles used to make it.
Most recipes call for warm spices and citrus, while some versions add a touch of honey or brown sugar for a slightly sweet finish. Overall, it’s a bold, well-rounded condiment that adds tons of flavor and a little heat.
Where to buy harissa?
You can usually find harissa in the international aisle at most grocery stores, Middle Eastern stores, or grab it online. Keep a jar in the fridge to spice up anything from roasted veggies to scrambled eggs.
What’s the best brand of harissa?
The best brand comes down to your taste and what you’re looking for—smoky, spicy, tomato-forward, or somewhere in between. Here are some popular favorites to get you started:
Mina is easy to find and comes in different heat levels. Trader Joe’s version is similar, so either one’s a solid choice.
Deyaar Harissa can be harder to track down, but it has a bold, spicy flavor that’s worth seeking out.
Le Phare du Cap Bon and Dea are Tunisian brands sold in small yellow tubes (like tomato paste). They are both super concentrated, so a little goes a long way.
That said, homemade harissa isn’t hard to make—so much better than anything in a jar! Plus, you can control the spice of the harissa or add mix-ins like citrus zest, sweet honey, or rose.
Can I use harissa powder instead of harissa paste?
Harissa paste is a thick, spicy North African chili paste made from red chilies, garlic, olive oil, and spices, while harissa powder is a blend of the same dry spices and dried chiles without oil, garlic, or acid, making it more concentrated and less “rounded” on its own.
With a few mix-ins, you replace the harissa paste with harissa seasoning in the marinade; the flavor will be similar but not exactly the same. Mimic the paste’s flavor by mixing the powder with additional olive oil, garlic cloves, and more lemon juice to balance the flavor.
As a rule of thumb, I recommend using one teaspoon of harissa powder (plus 1 tablespoon of olive oil, one garlic clove, and ½ teaspoon of lemon juice) for every tablespoon of harissa paste.
More Chicken Recipes:
Harissa Chicken Bowls
- 1½ pounds (5-6 thighs) boneless skinless chicken thighs, cut into 1-inch pieces
- 2-3 tablespoons harissa paste
- 2 tablespoons extra-virgin olive oil
- lemon juice, one lemon
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 cups Greek yogurt
- 1 teaspoon lemon juice
- kosher salt
- coarse black pepper
- ½ medium cucumber, peeled and finely diced
- 4 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- ¼ cup dill or mint leaves, finely chopped
- 2 cups saffron rice
- 2 cups mixed greens
- ½ cup sumac onions
- 1 medium cucumbers, diced
- ¼ cup parsley leaves
- Toss the chicken pieces in a large mixing bowl with harissa paste, olive oil, lemon juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Cover and marinate in the fridge for 6-24 hours (at least 30 minutes).
- Remove the chicken from the refrigerator and let it come to room temperature 30 minutes before cooking.
Roast the Chicken:
- Preheat the oven to 500℉ (260℃) and prepare a rimmed baking sheet with foil. Thread the marinated chicken pieces onto the skewers and arrange them in a single layer on the baking sheet.
- Lower the oven temperature to 400°F (200°C) and bake for 20-25 minutes, flipping the skewers halfway through. Set the oven to broil and cook for 3-5 minutes.
- Check the temperature of the chicken and continue cooking until it reaches 165°F (74°C). Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
Skillet:
- Warm a large skillet over medium-high heat. Add the oil and reduce the heat to medium. Cook the chicken in batches, arranging the pieces in a single layer. Sauté for 8-10 minutes, stirring occasionally for even cooking.Tip: You may need to cook the chicken in batches, depending on the size of your pan.
Grill:
- Preheat a gas grill by setting the burners to high heat for 10 minutes. Clean the grates with a wooden grill scraper. Place the loaded skewers onto the grill and cook for 5-7 minutes. Flip and cook for 5 minutes.
Assemble the Bowls:
- Meanwhile, whisk the Greek yogurt, lemon juice, salt, and black pepper in a small bowl. Then, stir in the chopped cucumber, garlic, and olive oil.
- Fill individual serving bowls with a base of rice or mixed greens. Add your favorite toppings, such as sumac onions, cucumbers, and parsley. Finish with some of the harissa chicken, and drizzle Tzatziki sauce over the top.
- Marinate the chicken. Coat the chicken in the harissa marinade, cover the bowl, and let it marinate for at least 30 minutes—ideally a few hours or overnight for the best flavor.
- Bring to room temperature. Remove the marinated chicken from the fridge 30 minutes before roasting to ensure even cooking.
- Preheat the oven. Start roasting in a hot oven by preheating it to 500℉ (260℃). The chicken pieces will sear right away, locking in the moisture and developing a nice char. Reduce the oven temperature once you add the chicken so the insides roast without overcooking the outside.
- Use a thermometer. Use a food thermometer to check the temperature of the chicken; the chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Let it rest. Allow the chicken to rest for 5-10 minutes before serving so the juices redistribute for juicy, tender chicken.