Chicken and raw vegetable skewers \"shashlik luck\"
easy
50 mins
50 mins
Ingredients
- 7-10 Tbsp For the chicken skewers
- 2 Sticks of lemongrass
- 1 red chilli pepper
- 1 Garlic clove
- 350 ml dark soy sauce
- 3 TABLESPOONS liquid honey
- 2 TABLESPOONS demerara sugar
- 7-10 Tbsp Juice of 2 limes
- 1 TABLESPOON Cornstarch
- 3-4 Stem(s) Coriander
- 6 (approx. 900 g) Chicken filets
- 2 TABLESPOONS Oil
- 24 wooden skewers
- baking paper
- 7-10 Tbsp For the raw vegetable skewers
- 200 g Sweet peas
- 2 yellow peppers
- 1 Cucumber
- 2 Carrots
- 2 Federation Radishes
- 7-10 Tbsp For the peanut dip
- 2-3 TABLESPOONS Peanut cream
- 200 ml unsweetened coconut milk
- 1 TEASPOON red curry paste
- 1-2 TEASPOONS Cider vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
Directions
- 1
For the chicken skewers, the Teriyaki sauce must be mixed in advance. For this, wash the lemon grass, dab dry and press down lightly with the flat side of the knife. Clean and wash the chillies and cut them into fine rings.
- 2
Peel garlic and chop finely. Put all three ingredients with soy sauce, honey, brown sugar and lime juice in a pot and simmer for about 3 minutes. Mix cornflour with 2 tbsp. water and stir into the sauce.
- 3
Simmer Teriyaki sauce for about 1 minute, remove from heat. Wash coriander, shake dry, pluck off leaves, chop very finely and stir into the sauce.
- 4
Dab meat dry, cut lengthwise into slices of about 1 cm. Spread the slices of meat on 12 skewers, skewering them in a wavy pattern close together. Press down slightly. Place the skewers in the Teriyaki sauce and leave to stand for about 1 hour.
- 5
Wash sugar snap peas for the veggie skewers. Clean, wash and cut the peppers into large pieces. Wash cucumber, peel it in strips, cut it in half lengthwise and cut it into large pieces. Cut the ends off the carrots.
- 6
Peel the carrots and cut them into pieces of about 2 cm. Clean, wash and halve the radishes. Put the vegetables alternately on 12 skewers, cover and chill. That's it! If you like, you can still put them on the grill.
- 7
For the peanut dip, mix peanut cream, coconut milk, curry paste and vinegar in a bowl. Season to taste with salt, pepper and sugar. Easy, huh?.
- 8
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line baking tray with baking paper. Heat 2 tablespoons of oil in a large pan. Sauté the chicken sticks in it in portions for approx. 2 minutes, turning vigorously.
- 9
Then place on the baking tray, spread with the rest of the teriyaki sauce and fry for about 5 minutes. Serve with veggie sticks and peanut dip.
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