Combine 150ml of the buttermilk with 1 tsp of the paprika, the Aleppo pepper and 1/4 tsp sea salt flakes. Add the chicken pieces, mix well to coat and chill for 2 hrs, or overnight.

Meanwhile, slice the courgettes lengthways into 8-12 thin ribbons each using a vegetable peeler. Sprinkle over 1/4 tsp sea salt flakes and leave to soften for 15-30 mins.

Combine the remaining 50ml buttermilk and paprika with the lemon juice in a small bowl or jug. Set aside.

Alternately thread the chicken and courgette ribbons, folding them in a concertina effect onto the skewers – each skewer should have a quarter of the chicken on it. Cook on the barbecue over a moderate heat or ashen coals for 10-15 mins, turning regularly to ensure they char but don’t burn (or to cook indoors, place the skewers on a baking tray and grill for 15 mins on each side). The skewers are ready when the meat is firm to the touch.

Transfer the skewers to a platter and brush or spoon over the buttermilk dressing to serve.