Easy to prepare party nibbles.
2 skinless chicken breasts
1 tablespoon Belazu rose harissa
Juice of ½ small lemon
3-4 spring onions
12 skewers (pre-soaked, if wooden).
Cut 2 skinless chicken breasts each into 12 bite-sized pieces and place in a bowl.
Add 1 tablespoonful of Belazu rose harissa, the juice of ½ small lemon and a pinch of salt; toss to coat.
Halve 3-4 spring onions lengthways then cut into 2cm pieces.
Thread the chicken and spring onions on to 12 skewers (pre-soaked, if wooden).
Cook on a hot griddle or under a grill for 3-4 minutes on each side. Serve Harissa chicken skewers hot.