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BBQ Chicken Meatball Salad with Preserved Lemon Vinaigrette

BBQ Chicken Meatball Salad with Preserved Lemon Vinaigrette

Serves: 4

Preparation time: 25 minutes

Cooking time: 20 minutes


  • 1500g Lilydale chicken mince
  • 2 cloves garlic, crushed
  • 2 Tblsp chopped parsley
  • 2 tspn finely chopped rosemary
  • 2 Tblsp finely grated Parmesan cheese
  • 2 tspn finely grated lemon rind
  • 2/3 cup fresh sourdough breadcrumbs
  • 2 Tblsp milk
  • 1 Tblsp olive oil
  • 3 zucchini, thinly sliced
  • 250g green beans, steamed
  • Handful salad greens or leaves
  • 3 radishes, thinly sliced


  • 1/3 cup chopped preserved lemon, pips removed
  • 200ml extra virgin olive oil
  • ¼ cup lemon juice


  1. Place the mince, garlic, herbs, Parmesan and lemon rind in a bowl. In a small bowl mix together the breadcrumbs and milk, soak for 2-3 minutes. Add the breadcrumbs to the mince together with the oil, season with salt and pepper. Mix well. With lightly oiled hands, roll tablespoons of mixture into balls.
  2. Bring a large saucepan of water to boil, in batches, cook the meatballs in simmering water for about 4 minutes or until cooked through. Meatballs will float when cooked. When cool, thread 3 meatballs onto each skewer.
  3. Lightly brush zucchini with olive oil and chargrill until brown and cooked through. Set aside, keep warm. Brush the chicken skewers with a little oil and BBQ or pan fry until brown.
  4. To make the dressing, place all ingredients in a small processer and process until smooth and creamy. To serve, arrange the bean, zucchini, salad greens and radishes in a serving bowl, top with skewers and drizzle over dressing.
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Our Recipes
Our Recipes