2 chicken thigh
5 yellow lemons, thinly sliced
1 bunch of fresh rosemary, small
10 chopsticks for skewers
1/4 cups olive oil
1 lettuce orejona
5 fresh figs
2 teaspoons of salt
1 teaspoon ground pepper
Bone and cut into strips the chicken thighs.
Insert a skewer stick through the thigh strip.
Place the skewers in a refractory and add the lemons cut into thin slices, add rosemary. Salt and pepper and finish with a little olive oil, mix.
Heat the pan to high temperature, and seal the skewers, until they are well cooked.
Cut the figs and plum into quarters, chop the lettuce with your hands. Prepare a bed with the fruits and lettuce, place the skewers on top of it and also a few slices of lemon.