Harissa lemon chicken skewers with aubergines and garlic mint sauce

While in Morocco, I just had to cook a dish using harissa − the delicious North African paste made from chillies and fragrant spices. The tang of preserved lemons works beautifully in a spicy marinade and these chicken skewers and fire-glazed cumin and honey aubergines certainly went down a treat with the crew. This harissa marinade is also great with lamb or vegetables.

SERVES 4 FOR THE SKEWERS

2 tbsp Greek yogurt

1 tsp ground cumin

1 tsp sweet/hot smoked paprika

1 garlic clove, crushed

1 heaped tbsp Moroccan harissa paste

1 preserved lemon, chopped

2 tbsp olive oil

sea salt and freshly ground black pepper

4 skinless and boneless chicken breasts, cut into 2.5cm cubes

FOR THE AUBERGINES

4 baby aubergines, quartered

2 tsp ground cumin

2 tsp runny honey

good pinch each of salt and pepper

1 tbsp olive oil

FOR THE GARLIC MINT SAUCE

6 tbsp Greek yogurt

2 garlic cloves, crushed

2 tbsp chopped fresh mint leaves

juice of ½ lemon

sea salt

TO SERVE

sweet/hot smoked paprika

pitta breads

a few mint sprigs, to garnish

lemon wedges

• Preheat a barbecue or a griddle pan over a medium-high heat. If not using the barbecue, also preheat the oven to 200C/180C fan/gas 6.
• First, marinate the chicken for the skewers. In a large bowl, mix together the yogurt, cumin, smoked paprika, garlic, harissa paste, preserved lemon, olive oil and a pinch each of salt and pepper, stirring to combine. Toss the chicken cubes in the marinade until coated, then cover and leave to marinate for at least 20 minutes.
• For the glazed aubergines, place the aubergine wedges in a separate bowl, add the cumin and honey and mix together until coated. Season with a good pinch each of salt and pepper then drizzle with the oil and mix again.
• Next, make the garlic mint sauce. In a small bowl, whisk together all of the ingredients, except the salt, until well combined. Season with salt to taste and set aside.
• Thread the chicken on to four skewers and place on the hot barbecue or griddle pan. Cook for 5-6 minutes, then turn to cook the other side for a further 4-6 minutes until the chicken is cooked through.
• Meanwhile, place the aubergines on to the barbecue and cook for 8-10 minutes, turning regularly, until golden and soft. If not using a barbecue, pop the aubergines on to a baking tray and into the oven for 15-20 minutes.
• Serve the chicken skewers and glazed aubergines with the garlic mint sauce on the side, sprinkled with a little smoked paprika, plus pitta breads, a few sprigs of mint and some lemon wedges for squeezing over.