Chicken Shashlik Asia

Name: Chicken Shashlik Asia
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 petit chou pointu (400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small red pepper; 3 TABLESPOONS Vinegar; 4-5 Tbsp Asian chili sauce; 3-5 Tbsp Oil (e.g. peanut oil); 2 (approx. 300 g) Chicken filets; 3-5 Stem(s) Coriander or parsley; 2-3 TABLESPOONS salted peanuts; 12 wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 petit chou pointu (400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small red pepper
3 TABLESPOONS Vinegar
4-5 Tbsp Asian chili sauce
3-5 Tbsp Oil (e.g. peanut oil)
2 (approx. 300 g) Chicken filets
3-5 Stem(s) Coriander or parsley
2-3 TABLESPOONS salted peanuts
12 wooden skewers

Directions

1
Clean, halve and wash the cabbage and remove the stalk. Cut cabbage into strips and knead with a little salt. Clean, wash and cut the peppers into thin strips
2
Mix vinegar, 1-2 tablespoons chilli sauce and 1-2 tablespoons oil. Mix with pointed cabbage and paprika. Leave to soak for at least 30 minutes
3
Cut the fillets horizontally into 3 thin slices and then lengthwise into 2 strips. Put them on skewers in a wave shape. Heat 1-2 tablespoons of oil in a frying pan and fry the shish kebab for about 5 minutes. Spread with 2 tbsp. chilli sauce and season with salt and pepper if necessary
4
Wash and pluck the coriander. Chop the nuts. Fold both into the salad. Season to taste with pepper, vinegar and chilli sauce. Spread the salad on plates. Arrange the shish kebabs on them.