Labneb Chicken Kebobs with Harissa Chickpeas Recipe

Chickpeas and Greek yogurt for the win
Labneb Chicken Kebobs with Harissa Chickpeas served in a bowl with slices of pita bread.
Labneb Chicken Kebobs with Harissa Chickpeas Jon Whittle / Marlin

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The hot chickpeas and tangy Greek yogurt makes this dish over-the-top Moroccan. This recipe pairs perfectly with a Tito’s Tart Tumeric cocktail.

Ingredients | Serves 4

  • 2 lb. boneless chicken thighs cut into
  • 2- to 3-inch cubes


  • 1 cup labneh or Greek yogurt
  • ¼ cup garlic chives
  • 2 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. cayenne pepper
  • ½ tsp. smoked paprika
  • 1 shallot, roughly chopped
  • ¼ cup fresh parsley
  • 1 1-inch ginger root, peeled and grated
  • 1 Tbsp. tomato paste
  • Salt and fresh-cracked black pepper


  • 2 cups cooked chickpeas
  • 2 small parsnips, peeled and diced
  • 2 small carrots, peeled and diced
  • 1 red onion, diced
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, thinly sliced
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • ½ cup white wine
  • 1 cup chicken broth
  • 1 Tbsp. harissa paste
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. smoked paprika
  • 1 18 oz. can fire-roasted tomatoes
  • Salt and fresh-cracked black pepper


  • ½ cup small-cubed feta cheese
  • 2 Tbsp. cilantro leaves, torn
  • 4 lavash flatbreads, cut into quarters
  • 2 Tbsp. salted butter, melted


Blend the marinade ingredients in a blender, and pour over the chicken cubes; refrigerate for 1 hour. Heat the grill to 400 degrees.

In a large pan over medium heat, add olive oil, onions, carrots, parsnips, bell pepper, garlic, and bay and thyme leaves; cook until ­tender. Add harissa paste, paprika and tomatoes; cook for 3 to 5 minutes. Add in white wine and chicken broth; simmer for 5 minutes. Fold in the chickpeas, and turn off the heat; cover.

Thread the chicken cubes onto metal skewers, and grill kebabs on a grate over direct heat, rotating often, for approximately 15 to 20 minutes. Remove from the heat, cover with foil, and let rest 5 minutes. Plate the chicken over the chickpeas, and top with feta and cilantro leaves. Serve with grilled, buttered lavash.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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