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Skewered Lemon Chicken with Parsley Dressing<

Skewered Lemon Chicken with Parsley Dressing

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Preparation time:
Cooking time:
Cooking Instructions:
Cut the chicken into long strips and put into a shallow dish.

Squeeze the juice from 1 lemon and mix with the rosemary, honey, oil, salt and pepper.

Pour over the chicken, turning the pieces of chicken until they are all glistening.

Peel the onions, then cut them down through the root into quarters.

Thickly slice the remaining lemons and then into quarters
Soak wooden skewers for 20 mins in cold water.

Thread 12 skewers alternating chicken, onion and lemon pieces.

Put on a platter and loosely cover with foil and chill until ready to cook.

Can be refrigerated for up to 24 hours.

Finely chop the parsley in a processor.

Whisk the lemon juice, oil, mustard, salt and pepper in a bowl until thickened, then stir in the parsley.

Store in a fridge for up to 2 hours.

Grill or BBQ the chicken skewers for 4-5 mins each side until the chicken is cooked and nicely browned.

Serve with a little dressing poured over the chicken and salad.

Accompany with oven baked risotto
6 Boneless, Skinless Chicken Breasts
3 Lemons
3 tbsp Olive Oil
2 tsp Fresh Rosemary, chopped
2 tsp clear Honey
2 Red Onions, small


15g Fresh Parsley
2 tbsp Lemon Juice
4 tbsp Olive Oil
3 tsp Dijon Mustard
Green salad to serve