Ingredients

6 skinless and boneless chicken
thighs, trimmed of excess fat
1 preserved lemon
pith finely chopped
½ small bunch lemon thyme
leaves picked, plus extra to serve
2 large garlic cloves
finely grated
2 tbsp rapeseed oil
For the salad
2 tbsp rapeseed oil
1 lemon
juiced
½ small bunch parsley
finely chopped
1 small garlic clove
finely grated
500g mixed tomatoes
sliced
70g pitted black olives
1 tbsp pine nuts
toasted
Method
step 1
Cut the chicken into 3cm pieces, then mix in a bowl with the lemon, thyme, garlic, oil and ¼ tsp black pepper. Leave covered in the fridge for at least 3 hrs or ideally, overnight.

step 2
Just before you’re ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.

step 3
Thread the chicken onto four skewers, put on the barbecue and cook for 15-20 mins, turning halfway. They should be nicely charred and cooked through. Alternatively, heat a griddle pan over a high heat until very hot. Lay the skewers in the pan and cook for 15-20 mins, turning halfway.

step 4
Arrange the tomatoes and olives on a sharing platter. Drizzle over the dressing, scatter over the pine nuts and extra thyme, then serve with the chicken skewers.