Preserved lemon chicken skewers with summer tomato salad

Preserved lemon chicken skewers with summer tomato salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins Cook: 20 mins plus at least 3 hrs marinating

Easy

Serves 4

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 skinless and boneless chicken thighs, trimmed of excess fat
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 preserved lemon, pith finely chopped
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small bunch lemon thyme, leaves picked, plus extra to serve
  • 2 large garlic cloves, finely grated
  • 2 tbsp rapeseed oil
    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

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One 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
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 tbsp pine nuts, toasted

Method

  1. 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. 

  2. Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic. 

  3. 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.

  4. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?