1-Make the marinade: Whisk together mild harissa, honey, olive oil, salt, and pepper until combined.

2-Coat the chicken: Add chicken strips to the marinade and mix until every piece is evenly coated.

3-Marinate: Cover and refrigerate for at least 3 hours or overnight, or 30 minutes at room temperature (in fridge if over 1 hour).

4-Soak skewers: About 30-60 minutes before grilling, soak wooden skewers in water to prevent burning.

5-Thread skewers: Thread each chicken strip horizontally onto the soaked skewers.

6-Grill: Preheat grill to medium-high (400°F), grill skewers 3-4 minutes per side, turning once, until golden and internal temperature reaches 165°F.

7-Make sauce: Place crushed garlic, lemon juice, olive oil, yogurt, and chopped fresh mint into a food processor.

8-Blend sauce: Process until smooth and creamy; add a splash of water or buttermilk for a thinner consistency if desired.

9-Serve: Drizzle the garlic mint sauce generously over the hot skewers and sprinkle with fresh chopped parsley.