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.
You need 4 skewers that will fit into your griddle pan for this recipe. If using wooden ones, soak them first.
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.
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.
Scrape the houmous into a small serving bowl. Slice the remaining pepper and scatter over the houmous with the reserved chickpeas.
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.
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.
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.
