Serves 4
Tomato-thyme dressing:
12 tomatoes, 250 ml olive oil
250 ml PX sherry vinegar, 125 ml lemon juice
125 ml thyme oil, salt, sugar, pepper
3 garlic cloves, finely chopped
12 leaves of basil, finely chopped
Dice the tomatoes, mix all ingredients and crush with a potato masher. Leave the dressing to marinade in a warm place for 60 minutes.
Marinated chicken pinchos:
750 g chicken breast
Lemon zest
100 ml white wine, 100 ml olive oil with lemon-thyme, pepper
2 garlic cloves, finely chopped
Dice the raw chicken meat. Mix all ingredients and allow to infuse in the marinade for 24 hours. Then put the meat pieces on a skewer and fry in a pan with oil for 3-5 minutes.
Prepare a seasonal salad and serve with the fried kebabs.