Preserved lemon chicken skewers with summer tomato salad
Cook these lemony chicken skewers on a barbecue to get that fabulous charred taste. Serve with our colourful tomato salad for a lovely light summer supper
BBQ rainbow beef salad
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr resting
- Easy
- Serves 6
Skip to ingredients
- 2 x 250g sirloin sirloin steaksfat trimmed
- thumb-sized piece gingerfinely grated
- 1 garlic clovefinely grated
- 2 limesjuiced
- 2 tbsp sesame oil
- 1 tbsp low-salt soy sauce
- 3 red bird’s eye chillies2 finely chopped, 1 finely sliced
- 4 Little Gem lettuces
- 12 radishesthinly sliced
- 3 carrotspeeled and finely sliced
- ½ cucumbercut into ribbons using a peeler
- 3 spring onionsfinely sliced
- 1 large ripe avocadosliced
- ½ tbsp mixed sesame seeds
Nutrition: Per serving
- kcal281
- fat17g
- saturates4g
- carbs7g
- sugars6g
- fibre6g
- protein21g
- salt0.4g
Method
step 1
Remove the steak from the fridge 1 hr before you’re ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
step 2
Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins.
step 3
Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.
