With spaghetti squash mash and sauteed spinach.

This back pocket recipe was one I came up with while staring into the abyss that is my fridge one day. So many condiments, so many! A jar of preserved lemon paste, some chicken and a few spices later we were enjoying one of the most flavorful meals that I’ve been cooking over and over again. I’ve posted these preserved lemon chicken skewers on Instagram in my caption but I wanted to give a bit more detail and recommend a few brands that I love using. Although they are pretty straightforward, one can only say so much in an Instagram caption. Don’t worry, I’m not the kind of person who is going to give you a drawn out explanation! Here we go:

As far as preserved lemon paste goes, I always use NY Shuk preserved lemon paste. They have preserved lemon slices that I use in other recipes like rice pilaf or braised chicken, but this paste is especially great to use as a spread or marinade. Of course you can make your own preserved lemons (Meyer lemons are wonderful because of their thin skin) - I recommend Paula Wolfert’s recipe that can be found on the New York Times Cooking website here. You would make them and then purée into a paste using an immersion blender or food processor. Because they take some time to make it’s much easier to purchase online.

I serve the skewers with anything from vegetable mash like this spaghetti squash mash, salad or placed on a platter with whatever is in the fridge for everyone to graze on. Some butter lettuce on the side to make wraps if you are following a ketogenic way of eating, or wrap these preserved lemon chicken skewers in a soft Greek-style pita bread if you’re a less carb-conscious eater.

Preserved Lemon Chicken Skewers with Lemon Dill Yogurt Sauce
Serves: 2-4

1.5lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons preserved lemon paste
zest and juice of 1 medium lemon
2 garlic cloves, finely minced (or 2 teaspoons fresh garlic paste)
1.5 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
Optional: freshly chopped herbs like dill, rosemary or thyme

Sauce:

1/2 cup plain Greek yogurt (Or sour cream)
4 tablespoons avocado oil mayonnaise
2 teaspoons garlic power
1/2 teaspoon salt
1 pinch cayenne pepper
zest and juice of 1 medium lemon
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives

Method:

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.

Combine all ingredients for sauce in a small bowl and season to taste. Cover and refrigerate until ready to serve.

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. Alternatively, line a baking sheet with foil or parchment papper and broil at 375F in an oven for 4-5 minutes per side or until internal temperature reaches 165F. Remove from oven, squeeze over some fresh lemon juice and sprinkle with chopped dill. Serve with dipping sauce and fresh vegetables, olives, feta cheese and tomatoes.