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🥗 Chicken Skewers with Fresh Salad

366 kcal · 30 min · 4 servings

Ingredients

• 800 g chicken thigh meat, boneless (skinless)
• 1 handful cilantro leaves
• 2 fresh garlic cloves
• 0.5 lemon (juice)
• 1 tsp liquid honey
• 2 tbsp olive oil
• 200 g cherry tomatoes
• 1 salad cucumber
• 1 orange bell pepper
• 1 carrot
• 2 spring onions
• 2 sprigs basil
• 2 tbsp white balsamic vinegar
• chili flakes
• 2 tbsp olive oil
• salt

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small cubes.
4. 4. Wash the fresh coriander leaves under running water.
5. 5. Shake the coriander leaves dry.
6. 6. Finely chop the coriander.
7. 7. Set aside a small amount of the coriander for decoration.
8. 8. Add the remaining coriander to a bowl together with the chicken meat.
9. 9. Peel the garlic clove.
10. 10. Press the garlic directly into the bowl.
11. 11. Add the lemon juice to the marinade.
12. 12. Add the honey to the marinade.
13. 13. Add the oil to the marinade.
14. 14. Mix all marinade ingredients well together.
15. 15. Place the covered bowl in the refrigerator for at least 30 minutes.
16. 16. Wash the tomatoes under running water.
17. 17. Remove the hard stem ends of the tomatoes.
18. 18. Cut the tomatoes in half.
19. 19. Wash the cucumber under running water.
20. 20. Peel the cucumber.
21. 21. Cut the cucumber in half lengthwise.
22. 22. Scrape the seeds out of the cucumber halves.
23. 23. Cut the deseeded cucumber halves into cubes.
24. 24. Wash the bell peppers under running water.
25. 25. Cut the bell peppers in half.
26. 26. Remove the seeds and white pith from the bell peppers.
27. 27. Cut the bell pepper pieces into cubes.
28. 28. Peel the carrot.
29. 29. Cut the carrot into thin strips or grate it finely.
30. 30. Wash the spring onions under running water.
31. 31. Remove the dry ends of the spring onions.
32. 32. Slice the spring onions into thin rings.
33. 33. Rinse the basil leaves under running water.
34. 34. Pat the basil leaves dry.
35. 35. Pluck the basil leaves from the stems.
36. 36. Slice the basil leaves into thin strips.
37. 37. Add all prepared salad ingredients to a large bowl.
38. 38. Pour the vinegar over the salad.
39. 39. Sprinkle the chili flakes over the salad.
40. 40. Add the remaining oil to the salad.
41. 41. Season the salad with salt.
42. 42. Mix the salad ingredients well with the dressing.
43. 43. Let the salad marinate briefly.
44. 44. Thread the marinated chicken meat onto the skewers.
45. 45. Preheat the grill.
46. 46. Place the skewers on the hot grill.
47. 47. Grill the skewers all around for 5 to 7 minutes.
48. 48. Turn the skewers regularly while grilling.
49. 49. Sprinkle the reserved coriander over the finished skewers.
50. 50. Season the skewers with salt at the end.
51. 51. Taste the salad one last time and adjust seasoning.
52. 52. Serve the salad together with the chicken skewers.

Nutrition per serving

• kcal: 366
• Protein: 51 g · Fett/Fat: 13 g · Carbs: 11 g