Preserved Lemon Chicken Skewers With Summer Tomato Salad Recipes

LEMON CHICKEN SKEWERS

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

PRESERVED LEMON CHICKEN SKEWERS WITH SUMMER TOMATO SALAD

Steps:

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

LEMON CHICKEN SKEWERS

Steps:

• In a bowl whisk together : olive oil, lemon juice, garlic, thyme, salt and pepper. Add the pieces of chicken and toss to coat well. Let marinade for 15 minutes. (You can prepare the pieces of chicken until that step and cover with plastic wrap. They'll be good until 24 hours in the fridge).
• Prepare barbecue to medium-high heat. Remove the chicken from the marinade and put them on 8 metal skewers (or wood skewers but soaked in water), alternate with the pieces of green bell pepper. Put the skewers on a greased grill and cook 12 to 16 minutes or until the chicken is golden and is not pink inside. Turn the chicken skewers occasionnaly.

CHICKEN SKEWERS WITH MEYER LEMON SALSA

Steps:

• Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.
• Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
• Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before continuing.
• Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.

TOMATO CHICKEN SKEWERS

Steps:

• Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
• Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
• Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
• Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer to a serving plate and garnish with sprigs of fresh rosemary.