🍽️ Tandoori Chicken Skewers with Mango Fennel Salsa

Name: Tandoori Chicken Skewers with Mango Fennel Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g chicken breast fillet; 1 clove garlic; 1 organic lemon (zest and juice); salt; 2 tbsp tandoori masala spice mix (Indian spice blend); 200 g Greek yogurt; 300 g fennel (2 young fennel bulbs); 2 mangoes; 20 g ginger root; 1 organic orange (zest and juice); 1 tsp honey; 2 tbsp nut oil; 1 tbsp thyme leaves; cayenne pepper; 5 g coriander

431 kcal · 30 min · 4 servings

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Ingredients

600 g chicken breast fillet
1 clove garlic
1 organic lemon (zest and juice)
salt
2 tbsp tandoori masala spice mix (Indian spice blend)
200 g Greek yogurt
300 g fennel (2 young fennel bulbs)
2 mangoes
20 g ginger root
1 organic orange (zest and juice)
1 tsp honey
2 tbsp nut oil
1 tbsp thyme leaves
cayenne pepper
5 g coriander

Instructions

1. Rinse the chicken meat under cold water.
2. Pat the meat dry with kitchen paper.
3. Cut the chicken meat into slices about 1 centimeter thick.
4. Peel the garlic and chop it finely.
5. Place the chopped garlic into a bowl.
6. Grate the zest of one lemon into the bowl.
7. Squeeze the juice of the lemon into the bowl.
8. Add some salt and Tandoori Masala (an Indian spice mix).
9. Add yogurt to the bowl.
10. Mix the marinade ingredients well together.
11. Toss the chicken slices into the marinade and turn them so they are well coated.
12. Cover the bowl.
13. Place the bowl in the refrigerator for at least 2 hours to let the meat marinate.
14. Clean the fennel and wash it.
15. Shave the fennel into thin slices.
16. Peel the mangoes.
17. Cut the flesh away from the pits.
18. Slice the mango flesh.
19. Place the cut fennel and mango into a bowl.
20. Peel the ginger.
21. Chop the ginger finely.
22. Grate the zest of an orange into the bowl with the fruit and vegetables.
23. Squeeze the juice of the orange into the bowl.
24. Add honey, oil, and thyme to the bowl.
25. Mix the salsa ingredients well.
26. Season the salsa with salt and cayenne pepper.
27. Pour the salsa over the mango and fennel.
28. Let the salsa rest for a short while.
29. Take the meat out of the marinade.
30. Thread the pieces of meat onto skewers.
31. Heat a grill pan until hot.
32. Fry the skewers all around over medium heat.
33. Cook the skewers for 10 to 15 minutes.
34. Wash the coriander.
35. Shake the coriander dry.
36. Sprinkle the finished chicken skewers with coriander.
37. Serve the skewers together with the mango salsa.

Nutrition per serving

kcal: 431
Protein: 40 g · Fett/Fat: 13 g · Carbs: 36 g