Preserved lemon chicken skewers with summer tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs marinating
- Easy
- Serves 4
Skip to ingredients
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.
