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🍽️ Sweet and Sour Curry Chicken Skewers with Mint Yogurt

344 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 300 g
• yogurt, plain 300 g
• curry powder 3 tsp
• agave syrup 1 tsp
• salt pinch
• pepper, black ground pinch
• zucchini 1 pc
• spring onions 0.5 bunch
• pepper, red 1 pc
• pepper, yellow 1 pc
• pineapple 0.25 pc
• organic lemon 1 pc
• olive oil 4 tbsp
• mint, fresh 5 g

Instructions

1. 1. Rinse the chicken meat under cold water and pat it completely dry with a kitchen towel.
2. 2. Cut the chicken meat into coarse, bite-sized cubes.
3. 3. Put 100 grams of yogurt into a bowl.
4. 4. Add one teaspoon of curry powder, salt, and pepper to the bowl with the yogurt.
5. 5. Stir the yogurt with the spices well until a smooth marinade forms.
6. 6. Add the chicken cubes to the yogurt marinade and mix everything well.
7. 7. Place the bowl with the marinated chicken in the refrigerator for the resting period.
8. 8. Rinse the vegetables under running water.
9. 9. Cut the zucchini into thick, round slices.
10. 10. Cut the spring onions into coarse pieces.
11. 11. Halve the bell pepper and remove the core and seeds.
12. 12. Cut the deseeded bell pepper into coarse cubes.
13. 13. Peel the pineapple with a knife.
14. 14. Quarter the peeled pineapple.
15. 15. Remove the hard core from the pineapple quarters.
16. 16. Cut the pineapple pieces into coarse chunks.
17. 17. Wash the lemon under hot water.
18. 18. Grate about one teaspoon of fine lemon zest.
19. 19. Halve the lemon.
20. 20. Squeeze the juice from the half lemon.
21. 21. Put olive oil into a clean bowl.
22. 22. Add two teaspoons of curry powder to the bowl with the oil.
23. 23. Add one teaspoon of agave syrup to the bowl.
24. 24. Season the oil mixture with salt and pepper.
25. 25. Stir the oil marinade well until it is homogeneous.
26. 26. Add the prepared vegetables and pineapple pieces to the bowl with the oil marinade.
27. 27. Mix the vegetables and pineapple well with the curry oil marinade.
28. 28. Rinse the mint under cold water.
29. 29. Pluck the mint leaves from the stems.
30. 30. Finely chop the mint leaves.
31. 31. Put a cup of yogurt into a clean bowl.
32. 32. Add the chopped mint to the bowl with the yogurt.
33. 33. Add the grated lemon zest to the bowl.
34. 34. Add one tablespoon of lemon juice to the bowl.
35. 35. Season the yogurt mixture with salt and pepper.
36. 36. Stir everything well to make the mint yogurt dip.
37. 37. Taste the dip one last time and adjust the spices if necessary.
38. 38. Thread the marinated curry vegetables onto the skewers as desired.
39. 39. Thread the marinated curry chicken onto the skewers as desired.
40. 40. Preheat the grill or a griddle pan.
41. 41. Place the curry chicken skewers on the hot grill or hot pan.
42. 42. Grill the skewers for about 8 minutes all around.
43. 43. Remove the finished skewers from the grill.
44. 44. Distribute the skewers on the plates.
45. 45. Serve the skewers with the mint yogurt dip.

Nutrition per serving

• kcal: 344
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 19 g