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Preserved Lemon Chicken Skewers

by Dale Gray
Yield: Serves: 2-4Prep: Prep: 1 hour (or overnight for marination)Cook: Cook: 8-10 minutesTotal: Total: Approximately 1 hour and 10 minutes (or longer if marinated overnight)
Source: https://www.thedaleyplate.com/blog/preserved-lemon-chicken-skewers

Ingredients

You have 3 of 14
produce
  • ○1 tablespoonchives(freshly chopped)
  • ✓1lemon(zest and juice)
  • ✓2 clovesgarlic(finely minced)
  • ○herbs(freshly chopped)
  • ✓1lemon(zest and juice)
  • ○1 tablespoondill(freshly chopped)
protein
  • ○1.5 lbschicken thighs(cut into bite-sized pieces)
dairy
  • ○1/2 cupplain Greek yogurt
pantry staple
  • ✓1/2 teaspoonsalt
  • ○1 pinchcayenne pepper
  • ○4 tablespoonsavocado oil mayonnaise
  • ✓1 teaspoonblack pepper(cracked)
  • ○1 teaspoonsmoked paprika
  • ✓1 tablespoonolive oil
  • ○1.5 teaspoonskosher salt
  • ○2 teaspoonsgarlic powder
other
  • ○2 tablespoonspreserved lemon paste

Instructions

  1. Place chicken and all remaining ingredients for the skewers in a medium bowl and toss to evenly coat. Cover and refrigerate for at least one hour, or overnight.
  2. Combine all ingredients for sauce in a small bowl and season to taste. Cover and refrigerate until ready to serve.
  3. Preheat a griddle pan to medium-high heat. Skewer chicken (about 4 oz per skewer) and sear in griddle pan for 4-5 minutes per side.
  4. Alternatively, line a baking sheet with foil or parchment paper and broil at 375F in an oven for 4-5 minutes per side or until internal temperature reaches 165F.
  5. Remove from oven, squeeze over some fresh lemon juice and sprinkle with chopped dill.
  6. Serve with dipping sauce and fresh vegetables, olives, feta cheese and tomatoes.

My notes

Serve with spaghetti squash mash, salad, or as wraps with butter lettuce or Greek-style pita.