23 Spicy Harissa Recipes Delight

Dive into the vibrant world of harissa with our roundup of 23 Spicy Harissa Recipes Delight! Whether you’re a heat-seeker or just looking to spice up your weeknight dinners, these recipes promise to bring warmth and excitement to your table. From smoky dips to fiery mains, there’s something here to ignite every palate. Keep reading to discover how harissa can transform your cooking into an unforgettable culinary adventure.

Harissa Spiced Roasted Carrots

Remember those lazy Sunday afternoons when the kitchen becomes your playground? That’s exactly when I stumbled upon the magic of roasting carrots with a fiery harissa twist. It’s a simple dish that turned into a weeknight hero, offering a sweet, spicy, and utterly comforting bite every time.

Ingredients

• 1 lb fresh, crisp carrots, peeled and halved lengthwise
• 2 tbsp rich extra virgin olive oil
• 1 tbsp vibrant harissa paste
• 1 tsp fragrant ground cumin
• 1/2 tsp coarse sea salt
• 1/4 tsp finely ground black pepper
• 2 tbsp fresh, zesty lemon juice
• 1/4 cup creamy tahini
• 1 tbsp warm honey
• 2 tbsp chopped, aromatic fresh cilantro

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, whisk together the olive oil, harissa paste, cumin, salt, and pepper until well combined.
3. Add the carrots to the bowl and toss them thoroughly to coat each piece evenly with the spiced oil mixture.
4. Spread the carrots in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
5. Roast in the preheated oven for 25 minutes, flipping halfway through, until the carrots are tender and caramelized at the edges.
6. While the carrots roast, whisk together the tahini, lemon juice, and honey in a small bowl until smooth and creamy.
7. Once the carrots are done, drizzle them with the tahini sauce and sprinkle with fresh cilantro before serving.

Glazed with a spicy harissa coat and drizzled with sweet tahini, these carrots strike a perfect balance between fiery and sweet. Serve them atop a bed of fluffy quinoa or alongside grilled chicken for a meal that’s as vibrant in color as it is in flavor.

Harissa Marinated Grilled Chicken

Harissa marinated grilled chicken has become my go-to dish for summer barbecues, especially after discovering how the spicy, smoky flavors of harissa paste perfectly complement the juiciness of chicken. I remember the first time I tried it; the aroma alone was enough to gather the whole family around the grill, eager for a taste.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs (preferably organic, for tenderness)
• 3 tbsp of vibrant red harissa paste (adjust based on heat preference)
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of freshly squeezed lemon juice (for a bright acidity)
• 2 cloves of garlic, minced (for a pungent kick)
• 1 tsp of sea salt (to enhance all the flavors)
• 1/2 tsp of finely ground black pepper (for a subtle heat)

Instructions

1. In a large mixing bowl, whisk together the harissa paste, extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper until well combined.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the exterior has beautiful grill marks.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.

Kick your next barbecue up a notch with this harissa marinated grilled chicken. The smoky, spicy crust gives way to succulent, flavorful meat that pairs wonderfully with a cool yogurt sauce or atop a vibrant salad. It’s a dish that promises to be as memorable as the gatherings it graces.

Harissa Infused Lamb Kebabs

Just last weekend, I found myself craving something bold and spicy to shake up my usual dinner routine. That’s when I remembered these Harissa Infused Lamb Kebabs, a dish that never fails to bring a little excitement to the table with its fiery flavors and tender, juicy meat.

Ingredients

• 1.5 lbs of succulent lamb shoulder, cut into 1-inch cubes
• 3 tbsp of vibrant harissa paste, for that perfect kick
• 2 tbsp of rich extra virgin olive oil, to marinate
• 1 tsp of finely ground black pepper, for a subtle heat
• 1 tsp of sea salt, to enhance all the flavors
• 2 cloves of garlic, minced, for a pungent depth
• 1 tbsp of fresh lemon juice, to brighten the dish
• 1 tsp of ground cumin, for an earthy undertone
• Wooden skewers, soaked in water for 30 minutes, to prevent burning

Instructions

1. In a large bowl, combine the lamb cubes with harissa paste, olive oil, black pepper, sea salt, minced garlic, lemon juice, and ground cumin. Mix thoroughly to ensure each piece is well-coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to a medium-high heat of 375°F. This ensures a nice sear without charring the kebabs too quickly.
3. Thread the marinated lamb cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
4. Place the kebabs on the grill. Cook for about 4 minutes on each side, turning once, until the lamb is beautifully charred on the edges and cooked to a medium-rare doneness, or until it reaches an internal temperature of 145°F for medium.
5. Remove the kebabs from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

You’ll love how the harissa paste creates a smoky, spicy crust on the lamb, while the inside remains tender and juicy. Serve these kebabs over a bed of fluffy couscous or with a side of cooling tzatziki to balance the heat.

Harissa and Honey Glazed Salmon

Every time I think about making salmon, my mind immediately jumps to this Harissa and Honey Glazed Salmon recipe. It’s the perfect blend of spicy and sweet, and it’s become a staple in my kitchen for weeknight dinners and special occasions alike. The glaze caramelizes beautifully under the broiler, creating a sticky, flavorful crust that’s absolutely irresistible.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 2 tablespoons of rich, floral honey
• 1 tablespoon of vibrant harissa paste
• 1 tablespoon of fresh, zesty lemon juice
• 1 teaspoon of finely ground sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 1 tablespoon of extra virgin olive oil

Instructions

1. Preheat your broiler to high and position the oven rack 6 inches from the heat source.
2. In a small bowl, whisk together the honey, harissa paste, lemon juice, sea salt, and black pepper until smooth.
3. Place the salmon fillet on a baking sheet lined with foil and brush both sides with extra virgin olive oil.
4. Generously coat the top of the salmon with the harissa-honey glaze, reserving a little for serving.
5. Broil the salmon for 8-10 minutes, or until the glaze is bubbly and the salmon flakes easily with a fork. Tip: Keep an eye on it to prevent burning, as broilers can vary in intensity.
6. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute. Tip: This resting period is crucial for moist, tender salmon.
7. Drizzle the reserved glaze over the top just before serving for an extra burst of flavor. Tip: Serve with a side of quinoa or roasted vegetables to round out the meal.

Unbelievably, this dish comes together in under 20 minutes, yet tastes like you’ve spent hours in the kitchen. The salmon is perfectly flaky, with a crispy, caramelized top that contrasts beautifully with the tender flesh beneath. For a stunning presentation, garnish with thinly sliced lemon rounds and a sprinkle of fresh herbs.

Harissa Roasted Sweet Potatoes

First off, let me tell you, there’s something magical about the combination of sweet potatoes and harissa that just works. I stumbled upon this pairing during a cozy winter dinner experiment, and it’s been a staple in my kitchen ever since. The spicy, smoky notes of harissa perfectly complement the natural sweetness of the potatoes, creating a dish that’s both comforting and exciting.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cubed
• 2 tablespoons of fiery harissa paste
• 3 tablespoons of rich extra virgin olive oil
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 tablespoon of fragrant honey
• 1/4 cup of chopped fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large mixing bowl, whisk together the harissa paste, olive oil, honey, salt, and pepper until well combined.
3. Add the cubed sweet potatoes to the bowl and toss them gently until they’re evenly coated with the harissa mixture. Tip: For an extra flavor boost, let the potatoes marinate in the mixture for 15 minutes before roasting.
4. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper, ensuring they’re not overcrowded for even roasting.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are tender and caramelized at the edges. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
6. Once roasted to perfection, remove the sweet potatoes from the oven and let them cool slightly before serving. Tip: A sprinkle of fresh cilantro right before serving adds a fresh, herby contrast to the dish.

Zesty and vibrant, these Harissa Roasted Sweet Potatoes are a feast for the senses, with their crispy edges and soft, fluffy centers. Serve them atop a bed of creamy hummus for an unexpected twist or alongside grilled chicken for a balanced meal. Either way, they’re bound to steal the show.

Harissa Spiced Chickpea Stew

Venturing into the world of hearty, flavor-packed stews, I stumbled upon a dish that’s become a staple in my kitchen, especially on those chilly evenings when only something warm and spicy will do. It’s a dish that’s as vibrant in color as it is in taste, and today, I’m sharing my take on it with you.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon harissa paste, adjust for heat preference
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1/2 cup full-fat coconut milk
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, harissa paste, cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Add the chickpeas and diced tomatoes to the pot, stirring to combine with the spices.
5. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
6. Reduce the heat to low and stir in the coconut milk. Simmer for an additional 5 minutes.
7. Season with salt to taste and garnish with fresh cilantro before serving.

After simmering, the stew develops a creamy texture with a bold, spicy kick from the harissa. Serve it over a bed of fluffy couscous or with a side of crusty bread to soak up every last bit of the flavorful broth.

Harissa and Coconut Milk Braised Chicken

Mondays are for meals that warm the soul and spice up the routine, and this Harissa and Coconut Milk Braised Chicken is my go-to when I need a little culinary adventure without leaving my kitchen. It’s a dish that balances heat with creamy sweetness, perfect for those evenings when you’re craving something bold yet comforting.

Ingredients

• 1.5 lbs of skin-on, bone-in chicken thighs (for juiciness and depth of flavor)
• 2 tbsp of vibrant harissa paste (adjust based on your heat preference)
• 1 can (13.5 oz) of creamy, full-fat coconut milk
• 1 large yellow onion, thinly sliced (for a subtle sweetness)
• 3 cloves of garlic, minced (for that aromatic punch)
• 1 tbsp of freshly grated ginger (adds a zesty warmth)
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of ground cumin (for earthy notes)
• 1/2 tsp of smoked paprika (for a hint of smokiness)
• Salt, to season
• Fresh cilantro leaves, for garnish (adds a fresh contrast)

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Season the chicken thighs generously with salt and sear them skin-side down for 5-7 minutes, until the skin is golden and crispy. Flip and sear the other side for 3 minutes, then remove from the skillet. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. In the same skillet, add the sliced onion, minced garlic, and grated ginger. Sauté for about 3 minutes, until softened and fragrant.
4. Stir in the harissa paste, ground cumin, and smoked paprika, cooking for 1 minute to toast the spices and deepen their flavors.
5. Pour in the coconut milk, stirring to combine with the onion and spice mixture. Bring to a gentle simmer.
6. Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Reduce the heat to low, cover, and let it braise for 25 minutes. Tip: The low and slow braise ensures the chicken becomes fork-tender.
7. After braising, remove the lid and let the sauce reduce for another 5 minutes if it’s too thin. Tip: The sauce should coat the back of a spoon but still be pourable.
8. Garnish with fresh cilantro leaves before serving.

Lusciously tender chicken thighs bathed in a sauce that’s a beautiful dance of spicy, sweet, and creamy, this dish is a showstopper when served over a bed of fluffy jasmine rice or with a side of crusty bread to soak up every last drop of sauce.

Harissa Flavored Beef Skewers

After a recent trip to Morocco, I’ve been obsessed with incorporating harissa into my cooking—its smoky, spicy kick transforms even the simplest dishes. These Harissa Flavored Beef Skewers are my latest obsession, perfect for a quick weeknight dinner or your next backyard BBQ.

Ingredients

• 1.5 lbs of grass-fed beef sirloin, cut into 1-inch cubes
• 3 tbsp of vibrant red harissa paste
• 2 tbsp of golden honey
• 3 cloves of garlic, minced to a fine paste
• 1/4 cup of rich extra virgin olive oil
• 1 tsp of sea salt, finely ground
• 1/2 tsp of freshly cracked black pepper
• 1 tbsp of fresh lemon juice, squeezed from a ripe lemon
• 1/2 cup of plain Greek yogurt, for serving
• Fresh cilantro leaves, for garnish

Instructions

1. In a large mixing bowl, whisk together the harissa paste, honey, minced garlic, olive oil, sea salt, black pepper, and lemon juice until well combined.
2. Add the beef cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat of 400°F. While the grill heats, thread the marinated beef onto skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the grill. Cook for 3-4 minutes per side, turning once, until the beef is charred on the edges and reaches an internal temperature of 145°F for medium-rare.
5. Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.

You’ll love the contrast of the crispy, charred exterior against the tender, juicy beef inside. Serve these skewers with a dollop of cool Greek yogurt and a sprinkle of fresh cilantro for a burst of freshness. Yum, these skewers are a surefire way to spice up your meal routine!

Harissa and Lemon Roasted Cauliflower

Absolutely nothing beats the comfort of a warm, spice-infused dish on a lazy evening, and my Harissa and Lemon Roasted Cauliflower is just the ticket. I stumbled upon this recipe during a chilly autumn farmers’ market visit, inspired by the vibrant colors and the promise of bold flavors.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons fiery harissa paste
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
2. In a large mixing bowl, whisk together the olive oil, harissa paste, lemon juice, sea salt, and black pepper until well combined.
3. Add the cauliflower florets to the bowl and toss them gently until evenly coated with the harissa mixture. Tip: For extra flavor, let the cauliflower marinate in the mixture for 10 minutes before roasting.
4. Spread the cauliflower in a single layer on a large baking sheet, ensuring none of the florets are touching for even roasting.
5. Roast in the preheated oven for 25-30 minutes, flipping the florets halfway through, until they’re golden brown and crispy on the edges. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
6. Remove from the oven and sprinkle with chopped fresh parsley for a fresh, herby finish. Tip: A squeeze of extra lemon juice right before serving can brighten the flavors even more.

Serve this dish as a standout side or toss it with some quinoa for a hearty main. The cauliflower comes out perfectly tender with a delightful crunch, while the harissa and lemon create a vibrant, spicy-sweet harmony that’s utterly addictive.

Harissa Spiced Lentil Soup

After a chilly evening walk, nothing warms me up quite like a bowl of Harissa Spiced Lentil Soup. It’s my go-to comfort food that packs a punch of flavor and warmth, perfect for those days when you need a little extra spice in your life.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp harissa paste, adjust for spice preference
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth, low sodium preferred
• 1 can (14.5 oz) diced tomatoes, with juices
• 1/2 tsp sea salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, harissa paste, cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
4. Add the lentils, vegetable broth, and diced tomatoes with their juices. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Season with sea salt and freshly ground black pepper. Tip: Taste and adjust seasoning before serving.
7. Ladle the soup into bowls and garnish with fresh cilantro.

Mmm, the soup is hearty with a velvety texture, and the harissa gives it a smoky depth that’s irresistible. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt to cool down the spice.

Harissa and Garlic Shrimp Pasta

Unbelievably, it was during a late-night fridge raid that I discovered the magic combination of harissa and garlic, leading to this fiery yet comforting shrimp pasta dish. Perfect for those evenings when you crave something bold but don’t want to spend hours in the kitchen.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp harissa paste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the harissa paste and cook for another minute to meld the flavors.
4. Reduce the heat to low and pour in the heavy cream, stirring continuously to combine with the harissa and garlic. Tip: Keep the heat low to prevent the cream from separating.
5. Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Return the shrimp to the skillet, sprinkle with Parmesan cheese, black pepper, and sea salt. Toss everything together gently.
7. Garnish with chopped fresh parsley before serving. Tip: For an extra kick, serve with a side of crusty bread to soak up the sauce.

Marvel at how the creamy, spicy sauce clings to each strand of pasta, with the succulent shrimp adding a delightful contrast in texture. This dish is a testament to the power of pantry staples transformed into something extraordinary, especially when shared over candlelight.

Harissa Roasted Eggplant Dip

Nothing brings me more joy than discovering a dish that’s as easy to make as it is delicious, and this Harissa Roasted Eggplant Dip is exactly that. I stumbled upon this recipe during a summer farmers’ market visit, inspired by the plump, glossy eggplants that seemed to beg for a smoky, spicy transformation.

Ingredients

• 2 large, firm eggplants, halved lengthwise
• 3 tablespoons rich extra virgin olive oil, plus extra for drizzling
• 2 tablespoons fiery harissa paste
• 1 teaspoon ground cumin, freshly toasted
• 2 cloves garlic, minced
• 1/4 cup tahini, smooth and well-stirred
• 2 tablespoons fresh lemon juice, squeezed from ripe lemons
• 1/2 teaspoon sea salt, finely ground
• 1/4 cup fresh parsley, roughly chopped for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to pierce the skin. This helps them cook evenly and absorb more flavor.
3. Brush the eggplant halves generously with olive oil, ensuring every nook and cranny is coated for that perfect roast.
4. Roast in the preheated oven for 35-40 minutes, or until the flesh is deeply golden and tender when pierced with a fork.
5. Let the eggplants cool slightly, then scoop the flesh into a food processor, discarding the skin.
6. Add the harissa paste, cumin, garlic, tahini, lemon juice, and salt to the food processor with the eggplant.
7. Blend until smooth, scraping down the sides as needed. For a creamier texture, add a tablespoon of water at a time until desired consistency is reached.
8. Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley for a pop of color and freshness.

Lusciously creamy with a kick of heat from the harissa, this dip is a crowd-pleaser that pairs wonderfully with warm pita bread or crisp vegetable sticks. The smoky undertones from the roasted eggplant make it a standout at any gathering, and I love serving it with a side of pickled vegetables for an extra tangy contrast.

Harissa and Tomato Braised Eggs

Nothing beats the comfort of a warm, spicy dish to start your morning, and these Harissa and Tomato Braised Eggs have become my go-to for a quick yet satisfying breakfast. The blend of smoky harissa and sweet tomatoes creates a sauce that’s irresistibly good, especially when paired with the creamy yolks of perfectly cooked eggs.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp harissa paste (adjust for spice preference)
• 1 can (14.5 oz) crushed tomatoes, preferably San Marzano for their sweet flavor
• 4 farm-fresh eggs
• Salt and finely ground black pepper to taste
• Fresh cilantro or parsley, chopped for garnish
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and harissa paste, cooking for another minute until fragrant.
4. Pour in the crushed tomatoes, bring to a simmer, and let cook for 10 minutes to allow the flavors to meld. Tip: If the sauce thickens too much, add a splash of water.
5. Using a spoon, make 4 wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are done to your liking. Tip: For runny yolks, aim for the lower end of the cooking time.
6. Season with salt and pepper, then garnish with fresh cilantro or parsley. Tip: A sprinkle of feta cheese adds a nice tangy contrast.

The eggs should be nestled in a thick, flavorful sauce with just the right amount of heat from the harissa. Serve directly from the skillet with crusty bread to soak up every last bit of the sauce, making sure to break the yolks for an extra rich experience.

Harissa Spiced Pumpkin Soup

Yesterday, as the first hints of fall began to whisper through the trees, I found myself craving something that perfectly bridges the gap between summer’s lightness and autumn’s warmth. That’s when I decided to whip up a batch of this harissa spiced pumpkin soup, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon harissa paste (adjust for heat preference)
• 4 cups roasted pumpkin puree (or canned for convenience)
• 4 cups vegetable broth, low sodium
• 1 cup full-fat coconut milk, creamy and rich
• 1 teaspoon ground cumin, freshly toasted
• Salt, to taste
• Freshly ground black pepper, to taste
• Pumpkin seeds, toasted, for garnish
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and harissa paste, cooking for another minute until fragrant.
4. Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a gentle boil.
5. Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together beautifully.
6. Blend the soup until smooth using an immersion blender or in batches with a countertop blender. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
7. Stir in the coconut milk and toasted cumin, then season with salt and pepper to taste. Simmer for an additional 5 minutes.
8. Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.

The soup boasts a velvety texture with a kick of heat from the harissa, balanced by the sweetness of the pumpkin and the creaminess of the coconut milk. Serve it with a side of crusty bread for dipping, or top with a dollop of Greek yogurt for a cooling contrast.

Harissa and Cilantro Grilled Fish

Zesty flavors and a hint of spice make this Harissa and Cilantro Grilled Fish a standout dish for any summer evening. I remember the first time I tried it at a friend’s backyard BBQ; the combination of smoky harissa and fresh cilantro was unforgettable, and I’ve been tweaking my version ever since.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillets
• 2 tbsp of vibrant red harissa paste
• 1/4 cup of finely chopped, aromatic cilantro
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of coarse sea salt
• 1/2 tsp of freshly ground black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the harissa paste, chopped cilantro, olive oil, sea salt, and black pepper until well combined.
3. Pat the salmon fillets dry with paper towels, then generously coat both sides with the harissa mixture, pressing gently to adhere.
4. Place the salmon skin-side down on the grill, close the lid, and cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
5. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish flakes easily with a fork but remains moist inside.
6. Remove the salmon from the grill and let it rest for 2 minutes to allow the juices to redistribute.
7. Garnish with thin lemon slices before serving to add a bright, citrusy note.

Unbelievably tender with a perfect char, this grilled fish pairs wonderfully with a crisp salad or roasted vegetables. The harissa brings a smoky depth, while the cilantro adds a fresh, herby contrast that’s simply irresistible.

Harissa Marinated Tofu Skewers

Back when I first stumbled upon harissa paste at a local farmers’ market, I knew I had to incorporate its smoky, spicy depth into a dish that could stand up to its bold flavors. These Harissa Marinated Tofu Skewers are my answer—a perfect blend of fiery and savory, with a touch of sweetness to balance it all out.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1/4 cup rich extra virgin olive oil
• 3 tbsp fiery harissa paste
• 2 tbsp smooth, golden honey
• 2 cloves garlic, minced to a fine paste
• 1 tsp ground cumin, freshly toasted
• 1/2 tsp sea salt, finely ground
• 1/4 cup fresh cilantro, roughly chopped
• 1 tbsp fresh lemon juice, squeezed from a ripe lemon

Instructions

1. In a medium bowl, whisk together the olive oil, harissa paste, honey, minced garlic, cumin, and sea salt until fully combined.
2. Add the cubed tofu to the marinade, gently tossing to ensure each piece is evenly coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 375°F) to ensure a good sear without burning.
4. Thread the marinated tofu onto skewers, leaving a little space between each cube for even cooking.
5. Grill the skewers for 3-4 minutes on each side, or until you see char marks and the edges are slightly crispy.
6. Remove from the grill and immediately drizzle with fresh lemon juice and sprinkle with chopped cilantro for a bright finish.

The skewers come off the grill with a tantalizing char and a tender, juicy interior that’s packed with flavor. Serve them over a bed of fluffy couscous or alongside a crisp cucumber salad for a meal that’s as vibrant as it is satisfying.

Harissa and Avocado Toast

Perfectly ripe avocados and fiery harissa have become my go-to duo for spicing up breakfast. There’s something about the creamy texture of avocado paired with the bold flavors of harissa that turns a simple toast into a memorable meal. I remember the first time I tried this combination; it was a game-changer, and now it’s a staple in my kitchen.

Ingredients

• 2 slices of artisanal sourdough bread
• 1 ripe, creamy avocado
• 1 tablespoon of vibrant, spicy harissa paste
• 1 tablespoon of rich extra virgin olive oil
• A pinch of flaky sea salt
• A sprinkle of freshly cracked black pepper
• A handful of microgreens for garnish

Instructions

1. Preheat your oven to 350°F and toast the sourdough bread slices for about 5 minutes, or until they’re golden and crispy.
2. While the bread is toasting, halve the avocado, remove the pit, and scoop the flesh into a small bowl.
3. Add the harissa paste and extra virgin olive oil to the avocado, then mash everything together until you achieve a slightly chunky consistency.
4. Once the bread is ready, spread the harissa-avocado mixture evenly over each slice.
5. Season with a pinch of flaky sea salt and a sprinkle of freshly cracked black pepper to enhance the flavors.
6. Garnish with a handful of microgreens for a fresh, peppery crunch.

You’ll love the contrast between the creamy avocado and the spicy harissa, with the sourdough adding the perfect crunch. Try serving this toast with a poached egg on top for an extra layer of richness, or enjoy it as is for a light yet satisfying meal.

Harissa Spiced Meatballs

Over the years, I’ve found that the secret to unforgettable meatballs lies in the spices you choose to dance with the meat. That’s why I’m utterly obsessed with these Harissa Spiced Meatballs—they’re a fiery, flavorful twist on the classic that never fails to impress at my dinner table.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1/4 cup breadcrumbs (freshly made from crusty artisan bread)
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp harissa paste (spicy and smoky)
• 1 tsp ground cumin (toasted and freshly ground)
• 1/2 tsp sea salt (flaky and mineral-rich)
• 2 tbsp rich extra virgin olive oil
• 1/4 cup fresh cilantro, finely chopped (bright and citrusy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, harissa paste, ground cumin, and sea salt. Mix gently with your hands until just combined—overmixing can lead to tough meatballs.
3. Shape the mixture into 1-inch balls, rolling them gently between your palms to ensure they’re compact but not too tight.
4. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, searing them until golden brown on all sides, about 2 minutes per batch.
5. Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
6. Garnish with freshly chopped cilantro before serving.

Delightfully spicy and packed with flavor, these meatballs are perfect nestled in a bed of creamy polenta or tucked into a warm pita with a dollop of cool yogurt. The harissa gives them a kick that’s balanced by the richness of the beef, making each bite a little adventure.

Harissa and Yogurt Marinated Chicken

My kitchen smells like a dream right now, all thanks to the Harissa and Yogurt Marinated Chicken I just whipped up. It’s one of those dishes that’s as fun to make as it is to eat, blending spicy, creamy, and tangy flavors into something truly unforgettable.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, juicy and tender
• 1 cup of plain Greek yogurt, thick and creamy
• 2 tbsp of harissa paste, smoky and spicy
• 2 cloves of garlic, freshly minced
• 1 tbsp of lemon juice, bright and zesty
• 1 tsp of ground cumin, warm and earthy
• 1 tsp of smoked paprika, sweet and pungent
• 1 tbsp of extra virgin olive oil, rich and fruity
• 1 tsp of salt, fine and sea-sourced
• 1/2 tsp of black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the Greek yogurt, harissa paste, minced garlic, lemon juice, ground cumin, smoked paprika, olive oil, salt, and black pepper. Whisk until the marinade is smooth and well blended.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. For best results, let the chicken marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 375°F) to ensure a perfect sear without burning.
4. Remove the chicken from the marinade, letting any excess drip off. Grill each side for about 6-7 minutes, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
5. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Here’s how it turned out: the chicken was incredibly tender, with a smoky heat from the harissa that’s perfectly balanced by the cool, creamy yogurt. Serve it over a bed of fluffy couscous or tucked into warm pita bread with a drizzle of tahini for a meal that’s sure to impress.

Harissa Roasted Bell Peppers

Last weekend, I found myself staring at a pile of vibrant bell peppers at the farmers’ market, their glossy skins catching the morning light. It was then I decided to transform them into something smoky, spicy, and utterly irresistible with a dollop of harissa paste. This dish has since become my go-to for adding a punch of flavor to any meal.

Ingredients

• 4 large, firm red bell peppers, halved and seeded
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fiery harissa paste
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a small bowl, whisk together the olive oil, harissa paste, sea salt, black pepper, and minced garlic until well combined.
3. Arrange the bell pepper halves on a baking sheet, cut side up, and brush them generously with the harissa mixture, making sure every inch is coated for maximum flavor.
4. Roast in the preheated oven for 25-30 minutes, or until the peppers are tender and their edges are slightly charred, turning the sheet halfway through for even cooking.
5. Remove from the oven and let them cool for a few minutes before serving to allow the flavors to meld beautifully.

Golden and glistening, these harissa roasted bell peppers offer a delightful contrast between their smoky sweetness and the harissa’s heat. Try them atop a creamy hummus or folded into a warm grain salad for a meal that sings with flavor.

Harissa and Feta Stuffed Peppers

Harissa and feta stuffed peppers have become my go-to dish for those evenings when I crave something effortlessly elegant yet packed with flavor. Honestly, there’s something magical about the way the spicy harissa melds with the creamy feta inside those tender peppers.

Ingredients

• 4 large bell peppers, any color, with a firm and glossy skin
• 1 cup cooked quinoa, fluffy and slightly nutty
• 1/2 cup crumbled feta cheese, rich and tangy
• 2 tbsp harissa paste, spicy and aromatic
• 1/4 cup fresh parsley, finely chopped for a burst of color
• 2 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a mixing bowl, combine the cooked quinoa, crumbled feta, harissa paste, chopped parsley, olive oil, sea salt, and black pepper. Mix gently to avoid breaking the feta too much.
4. Stuff each pepper with the quinoa mixture, packing it lightly to fill all the cavities without overstuffing.
5. Place the stuffed peppers in a baking dish and drizzle with a little more olive oil for extra moisture and flavor.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the edges are slightly charred.
7. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

After baking, these peppers emerge with a delightful contrast of textures—soft yet slightly crisp, with a filling that’s creamy and spicy all at once. Serve them atop a bed of greens for a light meal, or alongside grilled chicken for something more substantial.

Harissa Spiced Quinoa Salad

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re packed with flavors that dance on your palate. This Harissa Spiced Quinoa Salad is one of those dishes that I keep coming back to, not just for its vibrant colors but for the way it makes my kitchen smell like a spice market in Marrakech.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tbsp harissa paste, smoky and spicy
• 2 tbsp rich extra virgin olive oil
• 1/2 cup cherry tomatoes, halved and juicy
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, whisk together the harissa paste, olive oil, lemon juice, salt, and pepper in a large bowl to create the dressing.
4. Fluff the cooked quinoa with a fork and let it cool for 5 minutes to avoid wilting the fresh ingredients.
5. Add the slightly cooled quinoa to the bowl with the dressing, tossing gently to coat every grain.
6. Fold in the cherry tomatoes, red onion, and parsley, mixing gently to distribute the ingredients evenly.
7. Sprinkle the crumbled feta cheese over the top for a creamy, salty finish.

Last but not least, this salad is a textural dream with the fluffy quinoa, crunchy vegetables, and creamy feta. The harissa gives it a warm, smoky depth that’s perfectly balanced by the freshness of the lemon and parsley. Serve it as a hearty side or top it with grilled chicken for a complete meal that’s as nutritious as it is delicious.

Harissa and Mint Lamb Chops

Craving something that packs a punch of flavor and brings a bit of spice to your dinner table? I recently stumbled upon this harissa and mint lamb chops recipe during a weekend getaway to a friend’s farm, and let me tell you, it’s been a game-changer for my grilling routine.

Ingredients

• 8 lamb chops, about 1 inch thick
• 2 tbsp harissa paste, spicy and vibrant
• 1/4 cup fresh mint leaves, finely chopped
• 2 cloves garlic, minced to release its aromatic oils
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 tsp sea salt, coarse and crunchy
• 1/2 tsp black pepper, freshly ground
• 1 lemon, zest and juice for a bright finish

Instructions

1. In a small bowl, mix together the harissa paste, chopped mint, minced garlic, olive oil, sea salt, and black pepper to create a marinade.
2. Place the lamb chops in a shallow dish and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F, ensuring it’s hot enough to sear the chops beautifully.
4. Remove the lamb chops from the marinade, letting any excess drip off, and place them on the grill. Cook for 3-4 minutes per side for medium-rare, or until they reach your desired doneness.
5. Transfer the grilled lamb chops to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
6. Sprinkle the lamb chops with lemon zest and a squeeze of fresh lemon juice right before serving to elevate the flavors.

Ready to dive in? The combination of spicy harissa and fresh mint creates a bold yet balanced flavor profile, while the lamb chops remain tender and juicy. Serve them alongside a cool cucumber salad or over a bed of fluffy couscous for a meal that’s as visually appealing as it is delicious.

Conclusion

Ready to spice up your kitchen adventures? Our roundup of 23 Spicy Harissa Recipes offers a world of flavor waiting to be explored. From cozy weeknight dinners to vibrant party dishes, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!