Harissa Chicken Kebabs with Red Pepper Houmous

Spicy harissa paste is the shortcut to flavour in these gnarly chicken kebabs. This recipe makes twice as much houmous than you need, but it will keep in the fridge in an airtight container for a couple of days.


  • 4 free-range chicken breasts (600g), skin off
  • 3 heaped teaspoons Al’Fez harissa
  • 6 tablespoons natural yoghurt
  • ½ a 460g jar of roasted red peppers
  • 2 tablespoons Al’Fez natural tahini
  • 1 x 700g jar of chickpeas
  • 1 small clove of garlic
  • Extra virgin olive oil
  • 1 lemon
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • Al’Fez Moroccan spiced couscous, to serve

438kcals, 18.6g fat (3.9g saturated), 46.2g protein, 21.4g carbs, 4.4g sugar, 5.8g fibre, 0.3g salt