Ingredient!
2 tablespoons freshly ground black pepper
Juice from 2 lemons
1/4 cup extra virgin olive oil
2 several chicken fillet fillets of 200 grams, cut into cubes of 2 centimeters
4 stalks of celery, thinly sliced ​​in a corner
2 preserved lemon quarters, white marrow and flesh removed, zest cut into thin slices
1 cup of shaved Parmesan cheese
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 of the lemon juice and 1 tablespoon of oil in a bowl, then add chicken, rub to coat. Keep 20 minutes apart.
Beat the remaining lemon juice and 2 tablespoons of olive oil together in a bowl and season to taste.
Put the celery, the preserved lemon zest, parmesan cheese and parsley in a bowl and gently spoon with the dressing. Put aside.
Preheat a barbecue or grill pan over medium heat. Season the chicken with salt and then thread it on the skewers. In 2 batches, grill, rotate, for 6-8 minutes until golden brown and done. Stay warm while you cook the remaining skewers. Sprinkle chicken with extra parsley and serve with the salad.