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🍽️ Chicken Skewers with Yogurt Dip

424 kcal · 30 min · 4 servings

Ingredients

• 800 g organic turkey breast fillet
• 1 red onion
• 2 garlic cloves
• 1 organic lemon (zest)
• 4 tbsp olive oil
• salt
• 1 tsp chili flakes
• 350 g small green peppers (Pimientos de Padrón)
• 2 tomatoes
• 2 mini cucumbers (approx. 300 g)
• 250 g Greek yogurt

Instructions

1. 1. Place the wooden skewers in a container of cold water.
2. 2. Rinse the meat under running water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Cut the meat into cubes of about two centimeters.
5. 5. Peel the onion.
6. 6. Slice the onion into thin rings.
7. 7. Peel the garlic.
8. 8. Finely dice the garlic.
9. 9. Add the onion rings and garlic to a bowl.
10. 10. Grate the lemon zest and add it.
11. 11. Add two tablespoons of oil.
12. 12. Season the mixture with salt.
13. 13. Add half of the chili flakes.
14. 14. Mix everything well together.
15. 15. Add the meat cubes to the marinade.
16. 16. Toss the meat with the marinade.
17. 17. Cover the bowl.
18. 18. Let the meat marinate for about thirty minutes.
19. 19. Wash the pimientos.
20. 20. Pat the pimientos dry.
21. 21. Prepare the tomatoes.
22. 22. Wash the tomatoes.
23. 23. Cut out the stem ends from the tomatoes.
24. 24. Dice the tomatoes finely.
25. 25. Prepare the cucumbers.
26. 26. Wash the cucumbers.
27. 27. Dice the cucumbers finely.
28. 28. Add the tomato and cucumber cubes to a bowl.
29. 29. Add yogurt.
30. 30. Mix the vegetables with the yogurt.
31. 31. Season the dip with salt.
32. 32. Add the remaining chili flakes.
33. 33. Thread the meat cubes onto the skewers.
34. 34. Scrape off the remaining marinade from the meat.
35. 35. Catch the scraped marinade in a container.
36. 36. Preheat the grill.
37. 37. Place the skewers on the hot grill.
38. 38. Grill the skewers for about eight minutes.
39. 39. Turn the skewers regularly.
40. 40. Grill the skewers on all sides.
41. 41. Add the pimientos after about four minutes.
42. 42. Turn the pimientos.
43. 43. Grill the pimientos along with the skewers.
44. 44. Season everything with salt.
45. 45. Distribute the skewers and pimientos onto plates.
46. 46. Pour the caught marinade into a pan.
47. 47. Add three tablespoons of water.
48. 48. Bring the sauce to a boil for one to two minutes.
49. 49. Drizzle the sauce over the skewers.
50. 50. Serve the dip alongside.
51. 51. Serve bread as desired.

Nutrition per serving

• kcal: 424
• Protein: 54 g · Fett/Fat: 19 g · Carbs: 9 g