Chicken saté skewers with peanut-yoghurt dip on radish-cucumber salad with spring onion vinaigrette

Name: Chicken saté skewers with peanut-yoghurt dip on radish-cucumber salad with spring onion vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Cucumber; 200 g Radishes; 2 Spring onions; 4 TABLESPOONS Wine vinegar; 2 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Sunflower oil; 2 TABLESPOONS Peanut kernels; 2 TABLESPOONS Peanut cream; 150 g Whole milk yoghurt; 500 g Chicken filets; 12 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Cucumber
200 g Radishes
2 Spring onions
4 TABLESPOONS Wine vinegar
2 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Sunflower oil
2 TABLESPOONS Peanut kernels
2 TABLESPOONS Peanut cream
150 g Whole milk yoghurt
500 g Chicken filets
12 wooden skewers

Directions

1
Wash, clean and slice the cucumber and radishes. Leek onions clean, wash and cut into small rolls. Mix vinegar and 1 tablespoon honey and season with salt and pepper. Stir in 1 tablespoon of oil drop by drop.
2
Stir in spring onion. Marinate the cucumber and radish slices with the vinaigrette. For the dip, chop the nuts coarsely. Heat 1 tablespoon of oil and roast the nuts in it while turning. Melt the peanut cream and 1 tbsp. honey in a pan.
3
Stir in yoghurt and season with salt and pepper. Wash the meat, dab dry and cut lengthwise into 12 thin slices. Put on wooden skewers. Season with salt. Heat 4 tablespoons of oil in a pan and fry the skewers in portions for about 2 minutes, turning them over.
4
Arrange salad, skewers and dip.