Lemon-Preserved Pesto Chicken Skewers with Summer Pasta Salad

Ingredients

• 500 g Chicken breast (cut into 2 cm cubes)
• 30 g Fresh basil (leaves only)
• 2 cloves Garlic (peeled)
• 1/4 unit Preserved lemon (pulp only, reserved for the marinade)
• 1 unit Fresh lemon (juice only)
• 60 ml Extra‑virgin olive oil (about 4 tbsp)
• 30 g Pine nuts (or almonds, cashews)
• to taste taste Salt
• to taste taste Ground black pepper
• 8 pcs Wooden skewers (soak 30 min in water before use)
• 250 g Pasta (penne or fusilli) (cooked al dente then cooled)
• 1 unit Green bell pepper (thin strips)
• 1/2 unit Red onion (thinly sliced)
• 100 g Feta (crumbled)
• 5 g Fresh basil (for garnish) (whole leaves)

Instructions

1. Light the barbecue

   Light the charcoal in the barbecue and let the embers become glowing (about 10 min).

   Time: PT10M

2. Prepare the quick pesto

   In a blender, combine the basil, garlic, pine nuts, the pulp of a quarter of preserved lemon, 4 tbsp olive oil, salt and pepper. Blend until a smooth sauce forms.

   Time: PT5M

3. Cut the chicken

   On the board, cut the chicken breast into roughly 2 cm cubes.

   Time: PT5M

4. Marinate the chicken

   In a bowl, toss the chicken cubes with 2 tbsp pesto, 1 tbsp olive oil, the juice of a fresh lemon and pepper. Let rest for 10 min.

   Time: PT10M

5. Soak the wooden skewers

   Place the wooden skewers in a bowl of water and let them soak for 30 min (or at least 5 min if pressed for time).

   Time: PT5M

6. Thread the chicken onto the skewers

   Thread the marinated chicken cubes onto the skewers, leaving a small gap between each piece.

   Time: PT5M

7. Grill the skewers

   Place the skewers on the grill, cover and cook 6‑7 min per side, until the chicken reaches 75 °C internal temperature and is golden.

   Time: PT15M

   Temperature: 180°C

8. Cook the pasta

   Bring a large pot of salted water to a boil, add the pasta and cook al dente (8‑10 min). Drain, rinse under cold water and drizzle with a splash of olive oil to prevent sticking.

   Time: PT12M

   Temperature: 100°C

9. Assemble the pasta salad

   In a large bowl, combine the cold pasta, 2 tbsp pesto, the juice of half a fresh lemon, the green bell pepper strips, red onion, crumbled feta and a few basil leaves. Season with salt and pepper and mix well.

   Time: PT5M

10. Serve

    Arrange the hot skewers on a platter, serve with the pasta salad. Garnish with extra fresh basil.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken breast: boneless chicken thighs
• Instead of Preserved lemon: lemon zest + black olives
• Instead of Extra‑virgin olive oil: rapeseed oil
• Instead of Pine nuts: almonds, cashews
• Instead of Wooden skewers: metal skewers
• Instead of Pasta (penne or fusilli): farfalle, gluten‑free farfalle
• Instead of Green bell pepper: other seasonal bell pepper
• Instead of Feta: goat cheese

Equipment Needed

• Charcoal barbecue
• Fire starter or charcoal briquettes
• Kitchen tongs
• Chef's knife
• Cutting board
• Immersion blender or food processor
• Medium-sized bowl
• Colander or strainer
• Wooden spoon or spatula
• Serving platter or large cutting board

Critical Steps — Do Not Skip

• Prepare the quick pesto to achieve the right consistency
• Soak the wooden skewers to prevent them from burning
• Grill the skewers until 75 °C internal temperature to ensure safe cooking
• Assemble the pasta salad when the pasta is well cooled to prevent it from becoming sticky

Chef Tips from the Video

• Add the zest of a preserved lemon to intensify the pesto aroma.
• Use metal skewers if you plan to reuse them multiple times; this eliminates the need for soaking.
• Sprinkle some toasted pine nuts over the pasta salad for extra crunch.

Troubleshooting

Storage

Refrigerator: Store the skewers and pasta salad separately in airtight containers, up to 3 days.

Freezer: Not recommended (the pasta and pesto lose texture).

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The pesto can be prepared 2 days ahead and kept in the refrigerator.
• The chicken marinade can sit up to 2 hours before cooking.
• The pasta salad keeps chilled and can be enjoyed cold or at room temperature.