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Lemon chicken skewers, saffron, summer vegetables salad |

BBQ, Gluten free, Vegetables and Fruits, Poultry

Fresh flavours and colors, light, very pleasant recipe for the summer season.


Make sure you cut the salad nicely: the more evenly and finely you cut it, the better it will be.


Recipe for 4 servings

Chicken Skewers

500 Gr
Chicken breast
0.50 Unit(s)
100 Gr
150 Gr
Red pepper


0.50 Unit(s)
50 Gr
10 Unit(s)
Saffron pistil
100 Ml
Olive oil
1 Tbsp
Soy sauce
1 Clove(s)
Crushed garlic

Légumes salad

150 Gr
English cucumber
150 Gr
Yellow pepper
200 Gr
100 Gr
French shallot
0.50 Unit(s)
2 Sprig(s)
2 Sprig(s)

Balsamic dressing

1 Tbsp
Balsamic vinegar
1 Tbsp
Dijon mustard
30 Ml
Olive oil
  • Salt and pepper

Preparation time: 60 min

Preheat your Oven at 400 °F

  • Prep


    Cut the chicken in cubes, peel and dice the onion.
    Remove the seeds from the pepper and dice it. Slice the lemon.


    Peel and grate the onion. Zest the lemon and press the juice.
    Mix all the ingredients in a bowl. Add the chicken cubes and mix well. Put aside in the fridge for 1 hour.


    Wash the vegetables and put them aside on a table cloth. Cut the cucumber lenghtwise and remove the seeds.
    Dice the cucumber and the other vegetables.
    Finely chop the onion and the shallot.


    In a bowl, whip all the ingredients together, season to taste with salt and pepper.
    Tear off mint and tarragon leaves from the sprigs and chop. Finely chop the chives.

  • Skewers

    On a metal skewer, thread a cube of chicken, then 2 pieces of onions, a red pepper, a slice of lemon fold in halves. Start again from the chicken...


    Reduce the rest of the marinade in a pot at low heat. Add a crushed garlic clove and spoon of soya sauce.

    Season the chicken skewers, cook on the BBQ when hot. Turn often and cook for about 5 minutes or until nice and caramelized.
    Finish the cooking on the top grill of the BBQ.

  • Salad

    In a large bowl, mix togetehr all the vegetable dices as well as the shallot and onion.

    Pour the dressing and fresh herbs and mix. Season to taste with salt and pepper.

  • Plating

    In a plate, add a large spoon of vegetables then a skewer on top. Baste with some marinade reduction.

Official partners

Make sure you cut the salad nicely: the more evenly and finely you cut it, the better it will be.

Class with similar recipe

Tuesday, October 3rd 18:00 to 21:00
Old Montreal
95 $ / pers.


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More information
14 / 14

95 $ / pers.
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