Preserved Lemon Chicken Skewers

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Marinate chicken pieces with a zesty and flavourful marinade with preserved lemon, garlic, mint and smoked paprika and cook over a hot griddle pan for a midweek dinner that’s ready in an hour. Serve them with a Mediterranean spread for everyone to graze on. If you are a carb eater, then pair them with some lentil salad and stirfried vegetables of your choice or flatbread. For preserved lemon paste, just toss the deseeded homemade or storebought preserved lemons into a food processor and process them to a paste.

 

800 g Boneless, skinless chicken thighs, cut into bite-sized pieces 1½ tbsp Olive oil 2-3 tbsp Preserved lemon paste Juice of ½ medium lemon Zest of 1 medium lemon 2 Garlic cloves, finely chopped 1½ tsp Smoked paprika 1 tsp Dried mint leaves 1 tsp Sea salt 1 tsp Freshly milled black pepper Fresh mint leaves, chopped, to garnish Yoghurt dressing, to serve Lemon wedges, to serve Baby cucumber, sliced, to serve Cherry radishes, to serve Olives, to serve Red onion, to serve Red lentil salad, to serve Stirfried vegetables, to serve

1. Put the chicken into a bowl, add the all remaining ingredients for the skewers and toss well. Cover and chill for 30 minutes, or overnight if time allows. Spear the chicken pieces equally between 10-12 skewers.
2. Preheat a griddle pan to high heat. Cook the chicken skewers for 5 minutes on each side or until charred and cooked through. Squeeze over the lemon juice and sprinkle with chopped mint leaves. Serve with yoghurt sauce and cucumber, olives, a mixture of cherry radishes, red onion, lemon wedges or red lentil salad and stirfried vegetables. Alternatively, serve the chicken skewers with hummus and a seasonal salad.

© 2026 | http://angiesrecipes.blogspot.com