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 haven’t got access to a BBQ this recipe also works with a griddle pan or a blast under a hot grill.

Ingredients

3 cloves of garlic, peeled and chopped

3 Beldi Preserved Lemons, chopped and seeds removed

3/4 tsp fresh or dried thyme

3/4 tsp fresh or dried rosemary

1 tsp freshly ground black peppercorn

2 tbsp lemon juice

¼ tsp salt

70ml Early Harvest Olive Oil/Sunflower oil

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

Wooden or metal skewer

Ingredients

3 cloves of garlic, peeled and chopped

3 Beldi Preserved Lemons, chopped and seeds removed

3/4 tsp fresh or dried thyme

3/4 tsp fresh or dried rosemary

1 tsp freshly ground black peppercorn

2 tbsp lemon juice

¼ tsp salt

70ml Early Harvest Olive Oil/Sunflower oil

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 till everything is well chopped. Alternatively, you could chop the lemons, garlic and herbs on a board till 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 couple of hours or ideally overnight, as this allows the flavours to really take hold.

3

When ready to cook, thread the pieces of meat on to your skewers. If using wooden skewers, soak them in water for 15 minutes before, so that they don’t burn when cooking.

4

Cook the skewers on 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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