Ingredient ! 2 tablespoons freshly ground black pepper. Juice of 2 lemons. one by four cup extra virgin olive oil. 2 multiple 200 gram chicken breast fillets, cut into 2 centimeter cubes. 4 celery stalks, thinly sliced on an angle. 2 preserved lemon quarters, white pith and flesh removed, zest thinly sliced. 1 cup shaved parmesan. 2 tablespoons finely chopped flat-leaf parsley, plus extra to serve. Soak 20 wooden skewers in cold water for 20 minutes..
Preparation ! Place black pepper, half the lemon juice and 1 tablespoon oil in a bowl, then add chicken, tossing to coat. Set aside for 20 minutes. Whisk remaining lemon juice and 2 tablespoons olive oil together in a bowl and season. Place the celery, preserved lemon zest, parmesan and parsley in a bowl, then toss gently with the dressing. Set aside. Preheat a barbecue or chargrill pan on medium-high heat. Season the chicken with salt, then thread onto skewers. In 2 batches, grill, turning, for 6-8 minutes until golden and cooked through. Keep warm while you cook remaining skewers. Sprinkle chicken with extra parsley, then serve with the salad.