🍽️ Flatbread with Grilled Chicken Skewers

Name: Flatbread with Grilled Chicken Skewers
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillet; 2 garlic cloves; 10 g ginger (1 piece); 250 g Greek yogurt; 1 tsp ground coriander; 1 tsp ground cardamom; 1 tsp paprika powder; 1 tsp cumin; 1 tbsp honey; 4 tbsp lemon juice; salt; pepper; 1 green chili pepper; 1 avocado; 1 red onion; 150 g kidney beans (drained weight; can); 1 organic lemon; 10 g coriander (0.5 bunch); 8 sprigs rosemary; 270 g small whole wheat flatbread (8 small whole wheat flatbreads)

471 kcal · 30 min · 4 servings

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Ingredients

500 g chicken breast fillet
2 garlic cloves
10 g ginger (1 piece)
250 g Greek yogurt
1 tsp ground coriander
1 tsp ground cardamom
1 tsp paprika powder
1 tsp cumin
1 tbsp honey
4 tbsp lemon juice
salt
pepper
1 green chili pepper
1 avocado
1 red onion
150 g kidney beans (drained weight; can)
1 organic lemon
10 g coriander (0.5 bunch)
8 sprigs rosemary
270 g small whole wheat flatbread (8 small whole wheat flatbreads)

Instructions

1. Rinse the chicken fillet under cold water and pat it dry with a kitchen towel.
2. Cut the meat into wide strips.
3. Peel the garlic and ginger and chop both ingredients finely.
4. Mix the chopped garlic-ginger mixture with the yogurt, spices, honey, and one tablespoon of lemon juice in a bowl.
5. Season the marinade with salt and pepper to taste.
6. Coat the chicken strips thoroughly with the marinade.
7. Cover the bowl and place it in the refrigerator for at least two hours to let the flavors penetrate.
8. Cut the chili pepper in half lengthwise and remove the seeds.
9. Wash the chili pepper and chop it finely.
10. Halve the avocado, remove the pit, and carefully scoop out the flesh.
11. Cut the avocado flesh into small cubes.
12. Drizzle the avocado cubes with the remaining lemon juice to prevent browning.
13. Peel the onion and cut it into thin strips.
14. Rinse the beans and let them drain well.
15. Peel the lemon all around with a sharp knife until no white pith remains.
16. Carefully cut out the lemon fillets between the membranes.
17. Wash the coriander and shake it dry.
18. Pluck the coriander leaves from the stems.
19. Mix the beans with the avocado, onion, lemon fillets, and chili in a bowl.
20. Season the salsa with salt.
21. Add the coriander leaves and let the mixture rest for a short while.
22. Wash the rosemary sprigs and shake them dry.
23. Take the chicken pieces out of the marinade and let the excess liquid drain off.
24. Thread one chicken piece onto a rosemary sprig to form a skewer.
25. Preheat the grill and place the chicken skewers on it.
26. Grill the skewers for about ten minutes, turning them occasionally.
27. Place the flatbreads on the grill for three to four minutes as well.
28. Serve the chicken skewers with the flatbreads and the salsa.

Nutrition per serving

kcal: 471
Protein: 41 g · Fett/Fat: 15 g · Carbs: 41 g