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Chicken skewers with celery and preserved lemon salad

Name: Chicken skewers with celery and preserved lemon salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons freshly ground black pepper; Juice of 2 lemons; 1/4 cup (60ml) extra virgin olive oil; 2 x 200g chicken breast fillets, cut into 2cm cubes; 4 celery stalks, thinly sliced on an angle; 2 preserved lemon quarters*, white pith and flesh removed, zest thinly sliced; 1 cup (80g) shaved parmesan; 2 tablespoons finely chopped flat-leaf parsley, plus extra to serve

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15m

Chicken skewers with celery and preserved lemon salad

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by Phoebe Wood

Oct 08, 2015

With a bit of chargrilling on the barbie and a zesty preserved lemon salad on the side, these chicken skewers deliver a huge flavour hit.

2 tablespoons freshly ground black pepper
Juice of 2 lemons
1/4 cup (60ml) extra virgin olive oil
2 x 200g chicken breast fillets, cut into 2cm cubes
4 celery stalks, thinly sliced on an angle
2 preserved lemon quarters*, white pith and flesh removed, zest thinly sliced
1 cup (80g) shaved parmesan
2 tablespoons finely chopped flat-leaf parsley, plus extra to serve

Method

1.

Soak 20 wooden skewers in cold water for 20 minutes.
2.

Place black pepper, half the lemon juice and 1 tablespoon oil in a bowl, then add chicken, tossing to coat. Set aside for 20 minutes.
3.

Whisk remaining lemon juice and 2 tablespoons olive oil together in a bowl and season.
4.

Place the celery, preserved lemon zest, parmesan and parsley in a bowl, then toss gently with the dressing. Set aside.
5.

Preheat a barbecue or chargrill pan on medium-high heat. Season the chicken with salt, then thread onto skewers. In 2 batches, grill, turning, for 6-8 minutes until golden and cooked through. Keep warm while you cook remaining skewers. Sprinkle chicken with extra parsley, then serve with the salad.