Chicken shashlik on pan-fried vegetables

Name: Chicken shashlik on pan-fried vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red peppers; 300 g Mushrooms; 2 Onions; 4 (approx. 600 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 150 g Fresh cream; 4 long skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red peppers
300 g Mushrooms
2 Onions
4 (approx. 600 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
150 g Fresh cream
4 long skewers

Directions

1
For the pan-fried vegetables, clean, wash and cut the peppers into pieces. Clean, wash and halve the mushrooms. Peel onions and cut into slices.
2
For the chicken skewers, wash the fillets and pat them dry. Put the fillets on skewers and cut through. Season with salt, pepper and sweet paprika. Heat oil in a large pan. Fry the skewers all around for about 10 minutes until golden brown.
3
Remove and keep warm in the oven.
4
Sauté the vegetables in hot frying fat. Season with salt, pepper and sweet paprika. Stir in tomato paste and briefly sauté. Approx. 1⁄8 Pour on l water, bring to the boil and simmer for approx. 5 minutes.
5
Refine vegetables with crème fraîche. Arrange everything. Serve with farmhouse bread. Drink tip: dry rosé wine.