Step 1

In a medium bowl, combine the yogurt, olive oil, harissa paste, lemon zest, lemon juice, garlic, spices, salt and pepper. If you plan to use skewers/kebabs, cut the chicken into large bite-sized pieces about 2-inches, then place them in the bowl with the yogurt. If you're not using skeweres you can leave the chicken whole. Toss the chicken until it's evenly coated in the marinade then cover and refridgerate for at least 3 hours or up to 25 hours.

Step 2

Remove the chicken from the marinade, scraping off any excess then thread the chicken onto long skewers, be careful not to overcrowd them. You'll need between 8-10 skewers. Note: you don't have to use skewers. You can throw the chicken directly onto the grill if you prefer.

Step 3

Preheat a grill or grill pan over medium-high heat. Lightly brush the grill's surface with a high-heat neutral oil. Grill the chicken until golden brown and cooked through, turning occasionally, about 13 to 15 minutes. Transfer the kabobs to a platter season lightly with salt and serve.