These super-healthy Greek-style skewers are deliciously tangy at every mouthful.


  • 4 preserved lemon quarters, rinsed, patted dry with paper towel
  • 2 x 450g jars pitted green olives, drained
  • 8 (about 1.3g) chicken thigh fillets, cut into 2cm pieces
  • Salt & freshly ground
  • black pepper
  • 80ml (1/3 cup) olive oil
  • 260g (1 cup) Greek-style natural yoghurt
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh dill


  1. Cut flesh from lemon rind. Cut rind into small pieces. Stuff olives with lemon rind.
  2. Thread chicken and olives alternately onto skewers. Season with salt and pepper.
  3. Heat 2 tablespoons of the oil in a frying pan over medium-high heat. Add the skewers and cook for 5 minutes each side or until cooked through.
  4. Combine the yoghurt, remaining oil, garlic and dill in a small bowl. Taste and season with salt and pepper.
  5. Serve skewers with yoghurt mixture.