Step 1: Put the chicken in a large bowl. Add the olive oil, Harissa Spice, Aleppo Chilli, cumin, coriander, preserved lemon, garlic, lemon juice and salt. Mix thoroughly, cover and marinate in the fridge for at least 30 minutes or for up to 8 hours.

Step 2: If using wooden skewers, soak them in cold water for 30 minutes. Heat the barbecue until the coals are glowing and any flames have died down. Alternatively, heat a griddle pan or grill to medium-high.

Step 3: Brush the pittas, peach wedges and yellow pepper with a little of the salad olive oil. Toast the pittas for 1–2 minutes on each side until crisp and lightly charred. Grill the peaches and pepper for approximately 2 minutes on each side, just until marked but still holding their shape.

Step 4: Thread the marinated chicken onto the skewers. Cook for 10–12 minutes, turning regularly, until attractively charred and completely cooked through. The thickest pieces should have no pink remaining and reach 75°C in the centre.

Step 5: While the chicken cooks, make the dressing. Blend or whisk the feta, yoghurt, honey, lemon juice, orange blossom water and olive oil until creamy. Add enough cold water to produce a thick but spoonable consistency.

Step 6: Break the toasted pittas into pieces. Arrange them on a large platter with the watermelon, grilled peaches, grilled pepper, tomatoes, red onion, barberries, mint and parsley. Sprinkle over the Sumac and gently toss.

Step 7: Spoon some of the whipped feta dressing across the salad and place the hot chicken skewers on top. Finish with Dukkah, Sumac, Aleppo Chilli and fresh mint. Serve immediately with the remaining dressing and lemon wedges.