chicken kebabs

chicken kebabs
 
alt

This recipe was uploaded
by maddimouse

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 5 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. paprika (sweet)
  • 1 tsp. paprika (hot)
  • 1 tsp. ginger powder
  • 1 clove of garlic, swat with 1 tsp. salt
  • 1 tsp. nutmeg, freshly grinded
  • 2 tsp. mustard
  • -----------------------
  • 500 g chicken breast fillet
Cut the chicken breast fillet into long stripes.
Put all the spices in a bowl about big enough for the amount of filet and stir them, add the chicken breast filet and massage the marinade into the filets, best with your hands.
Put a lid or a clingfilm on the bowl and put it in the fridge to marinade.
Skewer them on sticks so they look like waves and put them on the grill.

ALTERNATIVE:
You can also cut a fillet into two thiner ones and marinade them. Roast them in a pan until they´ve taken a bit of colour and put them in the oven for a couple minutes until they´re done. This way they won´t dry out.

Try different mustards! A very interesting one to use is the so-called "sweet mustard" which is the typical mustard for a German "Weisswurst"

chicken kebabs

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by maddimouse

  
 
 
 
This recipy is perfect to prepare the day before you actually want to serve the kebabs. Best is to leave the meat in the fridge over night, but you can also use the filet right after massaging the marinade into them. It just tastes better when it´s left in the marinade for a few hours.

Method


Cut the chicken breast fillet into long stripes.
Put all the spices in a bowl about big enough for the amount of filet and stir them, add the chicken breast filet and massage the marinade into the filets, best with your hands.
Put a lid or a clingfilm on the bowl and put it in the fridge to marinade.
Skewer them on sticks so they look like waves and put them on the grill.

ALTERNATIVE:
You can also cut a fillet into two thiner ones and marinade them. Roast them in a pan until they´ve taken a bit of colour and put them in the oven for a couple minutes until they´re done. This way they won´t dry out.

Try different mustards! A very interesting one to use is the so-called "sweet mustard" which is the typical mustard for a German "Weisswurst"
Show/hide comments

comments powered by Disqus