Added by maddimouse | Fri 03 Apr 2009 @ 18:12
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.
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.
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\"