Prawn and chorizo skewers with yogurt, chickpeas and rocket

Method

1. Heat/light the barbecue and spread the coals in an even layer over half the barbecue. Put the prawns in a glass or ceramic bowl with the lemon zest and juice, half the garlic, half the chopped parsley and the olive oil. Stir well and season with black pepper.
2. Melt the butter in a heavy-based pan on the BBQ, then add the ras el hanout, the rest of the garlic and some salt and pepper. Stir and, when it’s aromatic, add the chickpeas. Cook briefly to warm through. Add the rocket and the rest of the parsley, then cook until the rocket wilts. Move the mixture to the other side of the BBQ to keep warm.
3. Thread the prawns and chorizo alternately onto the skewers, then cook over the hot coals for 8-10 minutes, turning regularly, until cooked through.
4. Spread the yogurt on 2 plates, top with the chickpea and rocket mixture, then add the skewers and serve with extra parsley, a lemon wedge and warmed bread to mop up the juices.