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🍽️ Chicken Skewers with Sweet and Sour Pumpkin Salsa

353 kcal · 30 min · 4 servings

Ingredients

• 1 kg chicken breast fillet
• 1 piece ginger (about 3 cm large)
• 1 fresh red chili pepper
• 1 onion
• 300 g pumpkin
• 1 apple
• 2 untreated limes (or lemons)
• 2 tbsp honey
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 2 pinch pepper
• 0.5 tsp cinnamon
• 1 pinch ground coriander
• 8 stalks lemongrass (or wooden skewers)

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small, bite-sized pieces.
4. 4. Peel the ginger.
5. 5. Mince the ginger very finely.
6. 6. Mix the soy sauce with pepper and half of the chopped ginger.
7. 7. Let this mixture become a marinade.
8. 8. Place the meat into the marinade.
9. 9. Let the meat marinate for about 30 minutes.
10. 10. Wash the chili pepper.
11. 11. Halve the chili pepper.
12. 12. Remove the seeds from the chili pepper.
13. 13. Cut the chili pepper into fine cubes.
14. 14. Peel the onion.
15. 15. Chop the onion coarsely.
16. 16. Peel the pumpkin.
17. 17. Peel the apple.
18. 18. Remove the core from the pumpkin.
19. 19. Remove the core from the apple.
20. 20. Cut the pumpkin flesh into small cubes.
21. 21. Cut the apple flesh into small cubes.
22. 22. Grate the zest from one lime.
23. 23. Squeeze the juice from both limes.
24. 24. Place the diced chili pepper into a large pot.
25. 25. Add the chopped onion to the pot.
26. 26. Add the pumpkin cubes to the pot.
27. 27. Add the apple cubes to the pot.
28. 28. Add the lime zest to the pot.
29. 29. Add the lime juice to the pot.
30. 30. Add the honey to the pot.
31. 31. Add the vinegar to the pot.
32. 32. Add the remaining soy sauce to the pot.
33. 33. Add the remaining ginger to the pot.
34. 34. Add the cinnamon to the pot.
35. 35. Add the coriander to the pot.
36. 36. Bring the mixture in the pot to a boil.
37. 37. Let the chutney simmer covered.
38. 38. Set the temperature to low.
39. 39. Let the chutney simmer for about 30 minutes.
40. 40. Stir the chutney occasionally.
41. 41. Take the meat out of the marinade.
42. 42. Let the meat drip dry.
43. 43. Remove the outer leaves from the lemongrass.
44. 44. Wash the lemongrass stalks.
45. 45. Carefully thread the pieces of meat onto the skewers.
46. 46. Preheat the grill in the oven or heat a pan.
47. 47. Add a little oil to the pan or onto the grill.
48. 48. Fry the skewers until crispy on both sides.
49. 49. Let the chutney cool down.
50. 50. Serve the chicken skewers with the cooled chutney.

Nutrition per serving

• kcal: 353
• Protein: 61 g · Fett/Fat: 3 g · Carbs: 18 g