In a large bowl, mix the Greek yoghurt, harissa paste, olive oil, lemon juice, lemon zest, grated garlic, cumin, coriander, smoked paprika, salt and black pepper until smooth and evenly coloured.

Add the chicken pieces and toss thoroughly so every piece is coated. Cover and chill for at least 1 hour, though 3 to 5 hours is ideal for a fuller flavour and better texture.

Thread the chicken onto the skewers, alternating with chunks of red onion, red pepper and yellow pepper. Keep the pieces close but not crammed together. A little breathing room helps the marinade blister and brown instead of steaming.

Set the skewers aside for 15 minutes while the BBQ heats up. Taking the chill off the chicken helps it cook more evenly and gives you a better finish.

Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates well and oil them lightly. Set up one hotter side and one cooler side.

If you’re cooking over charcoal, wait for the coals to settle and ash over before starting. This recipe is much happier over steady heat than over wild flames licking at the marinade.

Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the outside begins to colour and catch in places. Once they have a few charred spots, move them to the cooler side of the BBQ.

Cook with the lid down for another 6 to 8 minutes, turning once or twice, until the chicken is fully cooked and reaches 74C internally. Rest for 3 to 5 minutes before serving.

Scatter over the chopped coriander and squeeze lemon wedges over the top just before serving. That last squeeze wakes everything up and stops the richer notes from sitting too heavily.

I like serving these straight off the grill while the yoghurt has just set around the edges and the peppers are still glossy and soft.