Chicken Skewers With Lemon Roasted Potatoes

Use The Best Olive Oil To Bring Out The Flavour In Your Al Fresco Cooking

With the summer months now upon us and thoughts of entertaining Al Fresco front of mind, what better time than to explore new barbeque and grill recipes using extra virgin olive oil?

The best extra virgin olive oils like Morocco Gold add both flavour and health benefits to your summer meals, so look this way for some fresh ideas that will wow your guests.

Let’s start with this fabulous chicken dish from which has the taste of summer written all over it!

0/5 (0 Reviews)

Chicken skewers with lemon-roasted potatoes and whipped feta and Olive Oil

For the lemon and herb chicken

  • 1 lemon, juice and zest
  • ½ bulb garlic, finely chopped
  • 2 tbsp clear honey
  • 1 tbsp chilli flakes
  • 1 tbsp flaky sea salt
  • 1 tbsp Morocco Gold Extra virgin olive oil
  • 1 tsp black peppercorns, crushed
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 3 large chicken breasts, cubed


  • 3 tbsp vegetable oil
  • 3 Maris Piper potatoes, skin on and sliced into 2cm/¾in rounds
  • 1 tbsp salt, for the cooking water, plus extra to season
  • 1 lemon, juice only
  • 100ml/3½fl oz chicken stock
  • 1 tsp dried oregano
  • 1 tsp fine semolina (optional)
  • 2 garlic cloves, crushed

For the feta dressing


  • large handful rocket leaves
  • 50g/1¾oz feta, crumbled (optional)
  • pinch chilli flakes
  • 2 tbsp runny honey


  1. To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, extra virgin olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour.
  2. If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time.
  3. To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6.
  4. Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot.
  5. Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender.
  6. Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides.
  7. Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked.
  8. In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl.
  9. Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7.
  10. Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper.
  11. To make the feta dressing, put the feta, lemon juice, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until almost smooth. Trickle in the olive oil, mixing continuously, until you have a creamy, thick dressing that's ready for anything! You may not need all the oil.
  12. To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8-10 minutes, until golden-brown and cooked through, brushing with honey occasionally
  13. To serve, divide the rocket among four serving plates, add the feta dressing, potatoes and skewers. Finish with a pinch of chilli flakes, crumbled feta (if using) and a drizzle of honey. Serve.

Crispy Grilled Mackerel With Garlic & Lemon

Grilled Mackerel With Garlic And Lemon

This delightful seasonal fish dish from is bursting with healthy fats and goodness.


  • 8 mackerel fillets
  • Juice of a lemon
  • 4 tablespoon Morocco Gold Extra virgin olive oil
  • 3 cloves garlic, crushed
  • Salt and pepper
  • Chopped parsley and lemon wedges to serve (optional)


  1. Chopped parsley and lemon wedges to serve (optional)
  2. Rinse the mackerel fillets and pat dry. Remove any stray bones with tweezers, and place the fillets in a large shallow dish.
  3. Whisk together the lemon juice, extra virgin olive oil and crushed garlic with a pinch of salt and pepper. Pour the mixture over the fish and turn the mackerel fillets to coat. Cover the dish and leave to marinate for 15-20 minutes.
  4. Heat a ridged griddle pan over a medium-high heat. Cook the fish fillets in batches for 2-3 minutes on each side. Cook the skin-side first, and take care when turning to ensure that the skin is released from the pan and does not stick.
  5. Transfer the fish to a serving dish. You may want to keep the grilled mackerel warm in a low oven while you cook the remaining fillets.

Pro Top Tips for Using Extra Virgin Olive Oil
Extra virgin olive oil is not just another cooking oil. It’s packed with antioxidants and healthy fats, making it a beneficial addition to your diet. Unlike other oils that can break down at high temperatures, high-quality EVOO retains its nutritional value and adds a distinct flavour to your grilled dishes. Its versatility and health benefits make it an essential ingredient for foodies and health enthusiasts alike.

Grilling involves high heat, which can sometimes lead to the formation of harmful compounds in food. However, using extra virgin olive oil can actually help mitigate these effects. Thanks to its high content of monounsaturated fats and antioxidants, EVOO is more stable under high heat compared to other oils. This stability helps reduce the formation of harmful free radicals, making your grilled food healthier and more nutritious.

When grilling, it’s crucial to choose high-quality extra virgin olive oil for the best results. Look for oils like Morocco Gold that are cold-pressed and unrefined, as these retain the most flavour and nutrients. Pay attention to the harvest date and origin, opting for fresh, locally produced oils whenever possible. This ensures you’re getting the best flavour and health benefits from your olive oil.

Marinating Meat and Vegetables With Extra Virgin Olive Oil
One of the best ways to infuse flavor into your grilled dishes is by marinating them in extra virgin olive oil. Combine EVOO with your favorite herbs, spices, and acidic ingredients like lemon juice or vinegar. Allow the meat or vegetables to marinate for at least 30 minutes before grilling. This not only enhances the taste but also helps tenderize the meat and keeps vegetables moist and flavorful.

Basting With Extra Virgin Olive Oil
Basting is a technique where you brush food with liquid during the grilling process. Using extra virgin olive oil as a basting liquid adds moisture and flavor to your dishes. Simply mix Extra Virgin Olive Oil with garlic, herbs, and a pinch of salt, then brush it onto the food every few minutes as it cooks. This helps create a beautiful, caramelized crust and locks in the juices, resulting in perfectly grilled meals.

Safety Tips for Using Olive Oil
While extra virgin olive oil is generally safe to use for grilling, it’s important to follow some safety tips to avoid potential hazards. Always keep a close eye on the grill, as oil can cause flare-ups if it drips onto the flames. Use long-handled utensils to keep your hands safe from the heat, and never leave the grill unattended. By following these precautions, you can enjoy the benefits of grilling with Extra Virgin Olive Oil without any risks.

Latest Recipes