Name: Preserved lemon chicken skewers with summer tomato salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
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 -; 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 -

Ingredients for - Preserved lemon chicken skewers with summer tomato salad

1. 6 skinless and boneless chicken thighs, trimmed of excess fat

2. 1 preserved lemon , pith finely chopped

3. ½ small bunch lemon thyme , leaves picked, plus extra to serve

4. 2 large garlic cloves , finely grated

5. 2 tbsp rapeseed oil

6. 2 tbsp rapeseed oil

7. 1 lemon , juiced

8. ½ small bunch parsley , finely chopped

9. 1 small garlic clove , finely grated

10. 500g mixed tomatoes , sliced

11. 70g pitted black olives

12. 1 tbsp pine nuts , toasted

How to cook deliciously - Preserved lemon chicken skewers with summer tomato salad

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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.