Preparation time: 45 minutes

Ingredients (Serves 4)

  • 4 chicken breasts
  • 5 preserved lemons
  • 2 courgettes
  • 2 sprigs fresh tarragon
  • 25cl olive oil
  • Fleur de sel and freshly ground pepper
  • 8 metal or wooden skewers

Slice off the ends of two lemons and cut into quarters, and then cut each quarter into two. You should have 16 lemon pieces for the brochettes. Half the remaining lemons and remove the pulp and juice.

Place the pulp, olive oil and tarragon in a blender and blitz to obtain a smooth, runny paste.

Chop the chicken and courgettes into bite-size cubes and thread onto the skewers, alternating chicken and courgette and adding a piece of lemon at each end.

Pour some of the lemon and olive oil dressing on an oven tray and place the brochettes on top. Cover with the remaining sauce and season with salt and pepper. Place in the fridge for a couple of hours to marinate, and remove 30min before cooking. The brochettes can be grilled, barbecued or cooked on a griddle pan.

To serve

Once cooked, transfer the brochettes into a flat dish and drizzle with olive oil. Serve with salad.

Top Tips from the Chef

Top tip: the brochettes can also be cooked in a frying pan.

FOOD AND WINE PAIRING
for this recipe
Château Rahoul
Château Rahoul
Graves Blanc

Enjoy with a Chateau Rahoul Graves white wine to marry perfectly with this super easy, tasty dish. The complex aromas and richness of this predominantly Semillon wine will subtly enhance the lemon-laden, moist succulence of the chicken.

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