Ras el hanout, from Morocco, means ‘head of the shop’, which refers to a mixture of the best spices a seller has to offer. In Moroccan markets traders make it to their own secret recipe, each trying to outdo each other with the number of spices they add to their blends. It has recently become available here and I was so happy to fi nd it in both Pezenas and Beziers markets. When in the UK, I once picked up Ras el hanout by mistake instead of tandoori powder (‘label your spices’ I hear you cry) and a new recipe was born which my kids deemed ‘fab’. I feel now is a good time to share this delight as the barbecue season is upon us and guests and family are descending in their droves. Something easy to prepare is called for in times like these I think!


Ras el Hanout Chicken Kebabs
Serves 4

Ingredients
500 gr chicken breast
(or pork fi llet works just as well)
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3 tsps Ras el hanout spice
powder
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125 gr pot plain yogurt
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1 tbsp sunfl ower oil
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1 clove garlic, crushed
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A squeeze of fresh lemon
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Method
1. Tip yogurt into a bowl. Add Ras el hanout, oil, garlic and a squeeze of lemon. Mix well.
2. Cut chicken or pork into chunks and add to the above mix. Leave to marinate for a good 8 hours (or even 24 if you can bear it). The yogurt tenderises the meat beautifully.
3. If using wooden skewers, soak in water for half an hour to help stop them burning on the barbie. Thread marinated chicken on to them.
4. Cook on the barbecue (or under a grill) until cooked and slightly charred. Serve with cous cous and grilled aubergine (brushed with olive oil and sprinkled with salt  beforehand)



Cook’s Note: If dairy intolerant, soya yogurt works just as well.