🍽️ Chicken Skewers with Nectarine Dip

Name: Chicken Skewers with Nectarine Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Nectarines; 1 red bell pepper; 1 shallot; 1 clove of garlic; 1 tsp sesame oil; 2 tbsp freshly chopped basil; 1 pinch ginger powder; salt; cayenne pepper; 1 tbsp apple cider vinegar; 4 chicken breast fillets (approx. 120 g each); 2 cloves of garlic; 1 chili pepper; 1 shallot; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 2 tbsp light soy sauce; 4 tbsp coconut milk; 1 tbsp sesame oil; salt; pepper (from the mill)

335 kcal · 30 min · 4 servings

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Ingredients

3 Nectarines
1 red bell pepper
1 shallot
1 clove of garlic
1 tsp sesame oil
2 tbsp freshly chopped basil
1 pinch ginger powder
salt
cayenne pepper
1 tbsp apple cider vinegar
4 chicken breast fillets (approx. 120 g each)
2 cloves of garlic
1 chili pepper
1 shallot
0.25 tsp ground cumin
0.25 tsp ground coriander
2 tbsp light soy sauce
4 tbsp coconut milk
1 tbsp sesame oil
salt
pepper (from the mill)

Instructions

1. Blanch the nectarines briefly in boiling water to loosen the skin. Peel them, halve the fruits, and cut the flesh into small cubes.
2. Wash the bell pepper, halve it, remove the stem and seeds, and cut the flesh into small cubes.
3. Peel the shallot and the garlic clove. Finely chop both ingredients.
4. Heat the oil in a pan. Sauté the shallots and garlic until translucent (softened by cooking).
5. Add the nectarine cubes and bell pepper cubes to the pan. Stew the mixture in its own juices for 2 to 3 minutes.
6. Season the mixture with grated ginger, salt, pepper, and vinegar. Remove the pan from the heat.
7. Let the dip mixture rest for about 30 minutes to allow the flavors to meld.
8. Just before serving, stir in the fresh basil. Finally, adjust the seasoning of the sauce with salt and pepper.
9. Wash the chicken breast fillets and pat them dry with kitchen paper. Cut the meat into strips approximately 2 cm wide and thin.
10. Peel the garlic cloves and slice them into thin pieces.
11. Wash the chili pepper, remove the stem, and finely chop the pepper.
12. Peel the shallot and finely chop it.
13. In a bowl, mix the garlic, chili, shallot, cumin, coriander, soy sauce, coconut milk, and sesame oil.
14. Place the chicken strips in the marinade. Let the meat marinate for at least 2 hours.
15. Remove the chicken strips from the marinade and let them drain well. Season them with salt and pepper.
16. Thread the chicken strips onto 8 wooden skewers in a wavy pattern.
17. Grill the skewers for about 8 minutes. Brush them occasionally with the remaining marinade and turn them.

Nutrition per serving

kcal: 335
Protein: 50 g · Fett/Fat: 8 g · Carbs: 15 g