Ainsley Harriott serves up Moroccan chicken kebabs with persevered lemons and harissa in Fes Morocco on Ainsley Harriott’s Street Food.

To make the marinade for the kebabs, Ainsley used: preserved lemons, parsley, garlic, olive oil, cumin, smoked paprika, turmeric and saffron.

For the harissa yogurt dressing: chopped red onions, crushed garlic, chopped mint, yogurt, lemon juice and harissa sauce.