Preserved lemon chicken skewers with summer tomato salad
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- 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
| Nutrient | Unit |
|---|---|
| kcal | 341 |
| fat | 26g |
| saturates | 4g |
| carbs | 7g |
| sugars | 4g |
| fibre | 3g |
| protein | 19g |
| salt | 0.7g |
Ingredients
- 6 skinless and boneless chicken thighs, trimmed of excess fat
- 1 preserved lemon , pith finely chopped
- ½ small bunch lemon thyme , leaves picked, plus extra to serve
- 2 large garlic cloves , finely grated
- 2 tbsp rapeseed oil
For the salad
- 2 tbsp rapeseed oil
- 1 lemon , juiced
- ½ small bunch parsley , finely chopped
- 1 small garlic clove , finely grated
- 500g mixed tomatoes , sliced
- 70g pitted black olives
- 1 tbsp pine nuts , toasted
Method
- STEP 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.
- STEP 2
Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food magazine, August 2019
Comments, questions and tips
Overall rating
