Ingredient
2 tablespoons freshly ground black pepper
Juice of 2 lemons
1/4 cup extra virgin olive oil
2 chicken breast fillets of 200 grams, cut into 2 cm cubes
4 celery stalks, thinly sliced ​​at an angle
2 lemon wedges, white marrow and flesh removed, minced zest
1 cup shaved parmesan
2 tablespoons finely chopped flat parsley, plus an extra for serving
Soak 20 wooden skewers in cold water for 20 minutes.
Preparation!
Place the black pepper, half the lemon juice and 1 tablespoon of oil in a bowl, then add the chicken, stirring to coat. Set aside for 20 minutes.
Whisk the rest of the lemon juice and 2 tablespoons of olive oil in a bowl and season.
Place the celery, candied lemon zest, parmesan cheese and parsley in a bowl, then toss gently with the vinaigrette. Put aside.
Preheat a barbecue or meaty skillet over medium-high heat. Season the chicken with salt, then put on skewers. In 2 batches, grill, turning, for 6-8 minutes until golden and cooked. Keep warm while you cook the remaining skewers. Sprinkle chicken with parsley, then serve with salad.