Cook like a Clerkenwell Chef- May/June

Berber & Q’s Shawarma Bar opened on Exmouth Market last year, bringing its smoky, noisy and downright delicious brand of Middle- Eastern barbecue to EC1. Here, co-founder and head chef Josh Katz shares one of his favourite summer barbecue recipes for harissa chicken wings, so you can recreate some of that Shawarma Bar smoke in your own backyard…



Serves 4-6

For the wings
4 preserved lemons, flesh removed and finely chopped (or 120ml Lemon juice)
80ml olive oil
100g good quality harissa
160g honey
10g Maldon Salt, flaked
Coarse black pepper, to taste
2 red onions, finely sliced
1/2 bunch coriander, finely chopped
1.5kg chicken wings (approximately 20 wings)
To garnish
Sesame seeds Coriander, finely chopped Green chilli, sliced Lemon, for squeezing


Whisk together the chopped preserved lemon flesh, olive oil, harissa, honey, salt and pepper. Taste the marinade for seasoning, and don’t be afraid to add more harissa if you want more spice.

Add the sliced red onion and coriander to the marinade and stir to combine.

Pat dry the chicken wings with paper towels and pour the marinade over the top. Allow the meat to marinade in the fridge for at least 2 hours or preferably overnight.

Prepare a barbecue for grilling, allowing the heat to pull back slightly so it is not too high. Grill the wings over a medium heat for approximately 15 minutes, flipping them occasionally to ensure an even cook and to prevent the skin from burning. If the heat is too high and the skin starts to blacken before the wings are cooked through, remove from the grill and place in the oven at 180°C to finish the cooking process.

Garnish the wings with sesame seeds, chopped coriander, sliced green chilli and a squeeze of lemon juice over the top. Serve immediately.