Chicken kebab with mint yoghurt sauce

Name: Chicken kebab with mint yoghurt sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 1/2 TEASPOON Cayenne pepper; 1 knife tip ground; 7-10 Tbsp Cumin; 500 g Chicken filet; 2 TABLESPOONS roasted peanut kernels; 2-3 stem(s) Mint; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
1/2 TEASPOON Cayenne pepper
1 knife tip ground
7-10 Tbsp Cumin
500 g Chicken filet
2 TABLESPOONS roasted peanut kernels
2-3 stem(s) Mint
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 wooden skewers

Directions

1
Place wooden skewers in cold water. Peel and finely chop the onion. Mix with oil, cayenne pepper and cumin. Wash the fillet, dab dry, cut into coarse cubes and place on the skewers.
2
Brush with the spice oil.
3
Heat a coated pan without fat. Fry the skewers in it all around for about 8 minutes.
4
Coarsely chop the peanuts. Wash the mint, shake dry and cut into thin strips, except for a little to garnish. Mix yoghurt, nuts and mint. Season to taste with salt and pepper.
5
Season skewers with salt. Serve with yoghurt sauce and garnish with mint. Flat bread goes well with it.