Preserved lemon chicken skewers with summer tomato salad
Cook these lemony chicken skewers on a barbecue to get that fabulous charred taste. Serve with our colourful tomato salad for a lovely light summer supper
Nutrition and extra info
- Healthy
- Gluten-free
Nutrition: Per serving
- kcal341
- fat26g
- saturates4g
- carbs7g
- sugars4g
- fibre3g
- protein19g
- salt0.7g
Ingredients
- 6 skinless and boneless chicken thighs, trimmed of excess fat
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 preserved lemon, pith finely chopped
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small bunch lemon thyme, leaves picked, plus extra to serve
- 2 large garlic cloves, finely grated
- 2 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
For the salad
- 2 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 lemon, juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small bunch parsley, finely chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 small garlic clove, finely grated
- 500g mixed tomatoes, sliced
- 70g pitted black olives
Olive
ol-livWidely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 tbsp pine nuts, toasted
Method
Cut the chicken into 3cm pieces, then mix in a bowl with the lemon, thyme, garlic, oil and ¼ tsp black pepper. Leave covered in the fridge for at least 3 hrs or ideally, overnight.
Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
Thread the chicken onto four skewers, put on the barbecue and cook for 15-20 mins, turning halfway. They should be nicely charred and cooked through. Alternatively, heat a griddle pan over a high heat until very hot. Lay the skewers in the pan and cook for 15-20 mins, turning halfway.
Arrange the tomatoes and olives on a sharing platter. Drizzle over the dressing, scatter over the pine nuts and extra thyme, then serve with the chicken skewers.
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