Ingredient!
2 tablespoons freshly ground black pepper
Juice of 2 lemons
1/4 cup extra virgin olive oil
2 more 200 gram chicken breast fillets, cut into 2 centimeter cubes
4 celery stalks, thinly cut at an angle
2 preserved lemon quarters, white pith and meat removed, thinly sliced
1 cup shaved parmesan
2 tablespoons finely chopped flat parsley, plus extra to serve
Soak 20 wooden spikes in cold water for 20 minutes.
Preparation!
Place black pepper, half lemon juice and 1 tablespoon oil in a bowl, then add chicken, toss to coat. Set aside for 20 minutes.
Whisk leftover 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 gently toss with the dressing. Set aside.
Preheat a grill or grill pan on medium-high heat. Season the chicken with salt and then pull on skewers. In 2 batches, grill, turn for 6-8 minutes until golden and cooked through. Stay warm as you cook. Sprinkle chicken with extra parsley, then serve with salad.