Chicken skewers

Name: Chicken skewers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1/4 collar Chives and parsley; 250 g Low-fat curd; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 g Chicken filet; 150 g cherry tomatoes; 400 g Courgette; 100 g Mushrooms; 3 TABLESPOONS Olive oil; 2-3 stem(s) Rosemary; 8 wooden skewers (shashlik skewers)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1/4 collar Chives and parsley
250 g Low-fat curd
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 g Chicken filet
150 g cherry tomatoes
400 g Courgette
100 g Mushrooms
3 TABLESPOONS Olive oil
2-3 stem(s) Rosemary
8 wooden skewers (shashlik skewers)

Directions

1
Peel and finely chop the onion. Wash the herbs and dab dry. Cut chives into fine rolls. Chop parsley finely. Mix quark and yoghurt. Stir in onion, chives and parsley.
2
Season to taste with salt and pepper. Clean and wash the meat, dab dry and dice roughly. Wash the tomatoes. Wash and clean the zucchini and cut into large pieces. Wash and clean the mushrooms. Put meat, tomatoes, zucchini and mushrooms alternately on skewers.
3
Heat the oil in a large frying pan. Fry the skewers for about 8 minutes while turning. In the meantime, wash the rosemary and dab dry. Add rosemary to the skewers 1 minute before the end of the frying time.
4
Season the skewers with salt and pepper after roasting. Serve skewers and curd cheese in a small bowl. Baguette tastes good with them.