23 - Chicken and Bacon Skewers with Salsa

Ingredients

• 3 chicken breasts, skin removed
• 8 rashers streaky bacon
• 3tbsp olive oil
• 2 cloves garlic, crushed
• Juice of ½ lemon
• 1tsp fresh thyme leaves
• 2 lemons
• 200g (6½oz) good quality pitted green olives, quartered
• 100g (3½oz) capers, rinsed and blotted dry with kitchen paper
• 4tbsp roughly chopped
• flat-leaf parsley
• 80ml (2¾oz) extra virgin olive oil

Method

1. Soak 8 wooden skewers in water for 10 minutes. Cut each chicken breast into 8 cubes. Place 3 pieces of chicken in a row and weave a slice of bacon between them. Push a skewer through the chicken and bacon to secure them. Separate the chicken pieces a little on the skewer so there is a small space between each of them. Repeat with the remaining pieces of chicken, until all 8 skewers are full.
2. Lay the skewers in a ceramic or glass dish. Combine the oil, garlic, lemon juice and thyme and brush the chicken with the marinade. Leave to marinate for up to 4 hours, if desired.
3. To make the salsa, remove strips of zest from the 2 lemons with a lemon zester then juice them. Combine the zest, olives, capers, lemon juice and oil and mix well. Season to taste.
4. To cook, season each chicken skewer with salt and freshly ground black pepper. Heat a griddle pan or large heavy frying pan over a high heat. Cook for 8-10 minutes, or until cooked through, turning occasionally and brushing with any remaining marinade.
5. Serve the chicken and bacon skewers accompanied by the salsa.