Harissa Chicken Kebabs with Red Pepper Houmous - Alfez

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Step 1

Cut each chicken breast into 6 chunks, placing in a large bowl as you go. Rub the chicken with the harissa and 1 tablespoon of yoghurt and set aside to marinate.

Step 2

Meanwhile, to make the houmous, place the drained peppers (reserving one), tahini and chickpeas and their juice (reserving 1 teaspoon of chickpeas for later) into a blender. Peel the garlic and add half to the blender with 2 tablespoons extra virgin olive oil and blitz until smooth, then season to perfection.

Step 3

Scrape the houmous into a small serving bowl. Slice the remaining pepper and scatter over the houmous with the reserved chickpeas.

Step 4

Place a griddle pan on a medium heat. Thread the chicken pieces onto the skewers and cook on the hot griddle for 10 to 15 minutes, or until cooked through and gnarly, turning occasionally.

Step 5

Meanwhile, finely grate the remaining garlic and mix with the remaining yoghurt in a small bowl. Squeeze in the juice of ½ the lemon, add a pinch of black pepper and mix well. Pick and finely chop the parsley leaves.

Step 6

For the Moroccan Spiced Couscous add 300ml of boiling water to the couscous in a bowl. Cover and leave to stand for 5 minutes. Drizzle with olive oil separating the grains with a fork. Transfer the chicken to a board, drizzle with the garlicky yoghurt, sprinkle over the parsley, and serve with Al’Fez Moroccan couscous and lemon wedges for squeezing.