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Grilled skewered chicken with herb dip recipe
Is there anything as simple as frying some chicken breast slices and braising some vegetables to accompany it? In this grilled skewered chicken recipe, the chicken breast is perked up with a piquant herb dip. With some baked carrots, it is a light, delicious and exquisite dinner course.
Production
01
Peel some thin and tender carrots and cut them lengthwise. Put them in a baking bag, adding a pinch of salt and pepper, the cane sugar and 1-2 tsp sunflower seed oil. Close the bag and bake the carrots in an oven pre-heated to 180 °C for about 25 minutes.
02
Cut the chicken breast crosswise so that it makes for thin slices. Cut it into 2 cm strips and pull them on a barbecue skewer. Salt and pepper the pieces.
03
In a grill skillet, fry the barbecue skewers in 3-4 tsp sunflower seed oil. It should take no more than a few minutes.
04
Put the plum vinegar in a small bowl, and add the salt, allowing the salt crystals to melt.
05
Mix in the finely chopped herbs: the parsley, the chives, the coriander and finally the pistachio oil.
Tip:
Before grilling, soak the skewers in cold water for a few minutes. Before serving, spread the fried skewered chicken pieces with the slightly sour herb dip.
Ingredients
2
tbs
1
tbs
300
g
chicken breast
300
g
carrot
4-5
sprig(s) of
parsley
5-6
sprig(s) of
chive
4-5
sprig(s) of
coriander leaves
2
pinch
2
pinch
2
coffee spoon
