Harissa turkey burgers
Discover the lighter way to make burgers for the barbecue with this harissa turkey version, which uses lean turkey breast, beetroot and mixed grains
Preserved lemon chicken skewers with summer tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs marinating
- Easy
- Serves 4
Skip to ingredients
- 6 skinless and boneless chickenthighs, trimmed of excess fat
- 1 preserved lemonpith finely chopped
- ½ small bunch lemon thymeleaves picked, plus extra to serve
- 2 large garlic clovesfinely grated
- 2 tbsp rapeseed oil
For the salad
- 2 tbsp rapeseed oil
- 1 lemonjuiced
- ½ small bunch parsleyfinely chopped
- 1 small garlic clovefinely grated
- 500g mixed tomatoessliced
- 70g pitted black olives
- 1 tbsp pine nutstoasted
Nutrition: Per serving
- kcal341
- fat26g
- saturates4g
- carbs7g
- sugars4g
- fibre3g
- protein19g
- salt0.7g
Method
step 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.
step 2
Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
step 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.
step 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.
