Preserved lemon chicken skewers with summer tomato salad

• skinless and boneless chicken6

  thighs, trimmed of excess fat

• preserved lemon1

  pith finely chopped

• lemon thyme↗½ small bunch

  leaves picked, plus extra to serve

• large garlic cloves↗2

  finely grated

• rapeseed oil↗2 tbsp
• rapeseed oil↗2 tbsp
• lemon↗1

  juiced

• parsley↗½ small bunch

  finely chopped

• small garlic clove↗1

  finely grated

• mixed tomatoes↗500g g

  sliced

• pitted black olives↗70g g
• pine nuts↗1 tbsp

  toasted

Step-by-step instructions

1. 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.

2. 2

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

3. 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.

4. 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.