Harissa Lemon Chicken Skewers with Cumin-Glazed Aubergines

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 this also works well with lamb or vegetable skewers.

Found in this book

Ainsley's Mediterranean Cookbook


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.



  • 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 1/2 lemon
  • sea salt
  • To Serve
  • sweet/hot smoked paprika
  • pitta breads
  • a few mint sprigs, to garnish
  • lemon wedges