The classic combination of lemon, garlic and herbs is given an added boost by using Beldi Preserved Lemons. Brilliant with chicken, lamb and pork on the BBQ but can also be used with potatoes, greens or roast tomatoes. If you are without access to a BBQ, this recipe also works with a griddle pan or a blast under a hot grill.

Ingredients

3 Beldi Preserved Lemons, chopped and seeds removed

3 garlic cloves, peeled and chopped

¾tsp fresh or dried thyme

¾tsp fresh or dried rosemary

1tsp freshly ground black peppercorn

¼tsp salt

70ml Early Harvest Arbequina Extra Virgin Olive Oil

2tbsp lemon juice

600g chicken breast/lamb leg – cut into large diced pieces

Wooden or metal skewer

Ingredients

3 Beldi Preserved Lemons, chopped and seeds removed

3 garlic cloves, peeled and chopped

¾tsp fresh or dried thyme

¾tsp fresh or dried rosemary

1tsp freshly ground black peppercorn

¼tsp salt

70ml Early Harvest Arbequina Extra Virgin Olive Oil

2tbsp lemon juice

600g chicken breast/lamb leg – cut into large diced pieces

Wooden or metal skewer

1

If you have a food processor with a small bowl then combine all the ingredients apart from the meat and skewers and blitz until everything is well chopped. Alternatively, you could chop the lemons, garlic and herbs on a board until paste-like then combine in a bowl with the Oil and lemon.

2

Place the meat in a bowl or container and pour the marinade over, then mix with a spoon so that all the meat is well coated. Seal and place in the fridge for at least a few hours or ideally overnight, as this allows the flavours to really take hold.

3

When ready to cook, thread the pieces of meat onto your skewers. If you are using wooden skewers, soak them in water for 15 minutes before, so that they do not burn when cooking.

4

Cook the skewers on a hot BBQ or griddle pan for around 3–4 minutes on each side, or until each side is nicely coloured and lightly blackened. Check to make sure the meats are cooked to your liking before serving.

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