- In a large bowl, add preserved lemon, paprika, 1-2 teaspoons harissa, black pepper, cumin, cilantro, olive oil, and blend well. Toss the chicken cubes in the marinade until coated.
Cover, refrigerate and marinate for at least 2 hours (or overnight is best). Evenly arrange chicken, peppers and onion pieces on skewers, making sure the pieces are not overcrowded on the kebabs.
- When you’re ready to cook the kebabs, in a small bowl, whisk together tahini and lemon juice. Slowly add cold water and whisk until desired consistency. Stir in 1 tablespoon harissa until blended. Set aside.
Cook kebabs on the grill or grill pan, or in a cast iron skillet. If cooking on a grill, light coal, and once it’s white hot, push coal to one side. If cooking on a grill pan or in cast iron skillet, heat pan or skillet to medium-high and wipe down with a teaspoon of oil. Cook kebabs evenly on all sides for 5 to 6 minutes, until the meat is cooked through and firm to the touch.
- Let the meat cool for 5 minutes and serve with hot pita bread or naan, and with parsley and harissa tahini sauce.