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Ingredients

For the salad

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.

Recipe from Good Food magazine, August 2019

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