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🍽️ Grilled Chicken and Vegetable Skewers with Mint Yogurt Dip

370 kcal · 30 min · 4 servings

Ingredients

• 500 g large chicken breast fillets (2 large chicken breast fillets)
• 3 onions
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 large lemon
• salt
• pepper (from the mill)
• 1 tbsp olive oil
• 700 ml kefir
• 300 g yogurt (1.5% fat)
• 2 tbsp cooking cream (15% fat)
• 1 pinch sugar
• 2 tsp ground cumin
• 2 bunches fresh mint
• 1 bunch spring onions
• 250 g large yellow bell peppers (1 large yellow bell pepper)
• 16 small cherry tomatoes

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small, even cubes.
4. 4. Place the meat cubes into a large bowl.
5. 5. Peel the onions.
6. 6. Dice the onions very finely.
7. 7. Fold the finely diced onions into the chicken meat.
8. 8. Wash the fresh herbs under running water.
9. 9. Shake the herbs dry.
10. 10. Strip the needles from the rosemary sprig.
11. 11. Finely chop the rosemary needles.
12. 12. Strip the leaves from the thyme sprig.
13. 13. Cut the lemon in half.
14. 14. Squeeze the juice from the lemon halves.
15. 15. Add the chopped rosemary to the meat mixture.
16. 16. Add the stripped thyme to the meat mixture.
17. 17. Add the lemon juice to the meat mixture.
18. 18. Add the oil to the meat mixture.
19. 19. Mix everything well with your hands or a spoon.
20. 20. Season the mixture generously with salt.
21. 21. Season the mixture generously with pepper.
22. 22. Pour the kefir over the meat mixture.
23. 23. Mix the marinade well until everything is evenly coated.
24. 24. Cover the bowl with plastic wrap.
25. 25. Place the bowl in the refrigerator.
26. 26. Let the marinade work for at least 5 hours.
27. 27. Ideally, let the marinade work overnight.
28. 28. Take a small bowl for the dip.
29. 29. Place the yogurt in the small bowl.
30. 30. Add the cooking cream to the bowl.
31. 31. Add the sugar to the bowl.
32. 32. Add the cumin to the bowl.
33. 33. Stir the dip ingredients until smooth with no lumps.
34. 34. Season the dip with salt.
35. 35. Season the dip with pepper.
36. 36. Wash the mint under running water.
37. 37. Shake the mint dry.
38. 38. Strip the mint leaves from the stems.
39. 39. Set aside some fresh mint leaves for decoration.
40. 40. Cut the rest of the mint leaves into fine strips.
41. 41. Stir the cut mint strips into the yogurt dip.
42. 42. Place the dip in the refrigerator.
43. 43. Let the dip infuse for about 1 to 2 hours.
44. 44. Clean the spring onions.
45. 45. Wash the spring onions.
46. 46. Cut the spring onions crosswise into pieces about 2 centimeters long.
47. 47. Halve the bell pepper.
48. 48. Remove the core of the bell pepper.
49. 49. Wash the cored bell pepper.
50. 50. Cut the bell pepper into cubes about 2 centimeters in size.
51. 51. Wash the cherry tomatoes.
52. 52. Let the cherry tomatoes drain.
53. 53. Take the marinated chicken cubes out of the marinade.
54. 54. Let the excess marinade drain from the meat.
55. 55. Thread chicken cubes, pepper cubes, and spring onion pieces alternately onto long skewers.
56. 56. Also thread the cherry tomatoes alternately onto the skewers.
57. 57. Heat the grill or grilling appliance.
58. 58. Place the skewers on the hot grate.
59. 59. Grill the skewers for 12 to 15 minutes from all sides.
60. 60. Brush the skewers several times with some marinade in between.
61. 61. Remove the skewers from the grill.
62. 62. Take the yogurt dip out of the refrigerator.
63. 63. Garnish the dip with the reserved mint leaves.
64. 64. Serve the skewers together with the yogurt dip.

Nutrition per serving

• kcal: 370
• Protein: 40 g · Fett/Fat: 12 g · Carbs: 21 g