Ainsley Harriott served up tasty harissa and lemon chicken skewers with a garlic and mint dipping sauce on Ainsley’s Mediterranean Cookbook.

the ingredients are: 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 and sea salt.

To Serve: sweet/hot smoked paprika, pitta breads, a few mint sprigs, to garnish and lemon wedges.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.