Chicken skewers in honey-mustard marinade with cucumber-cress salad

Name: Chicken skewers in honey-mustard marinade with cucumber-cress salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 2 TABLESPOONS liquid honey; 1 TABLESPOON Mustard; 2 TABLESPOONS + some oil; 7-10 Tbsp Pepper, salt, sugar; 500 g Chicken filet; 1 Cucumber; 200 g Whole milk yoghurt; 1 Beet Cress; 4–6 wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

hearty,Meat & Poultry,Salads & Snacks,very easy,Meat,Poultry,inexpensive

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Organic Lemon
2 TABLESPOONS liquid honey
1 TABLESPOON Mustard
2 TABLESPOONS + some oil
7-10 Tbsp Pepper, salt, sugar
500 g Chicken filet
1 Cucumber
200 g Whole milk yoghurt
1 Beet Cress
4–6 wooden skewers

Directions

1
Wash lemon hot and dry. Grate the peel and squeeze the fruit. Mix 2 tablespoons of juice, half of the peel, honey, mustard and 1 tablespoon of oil. Season with pepper.
2
Oil the wooden skewers. Wash the meat, dab dry, dice roughly and place on the wooden skewers. Coat with honey marinade and let it stand covered for about 30 minutes.
3
For the salad, wash the cucumber, peel if necessary and chop it into small pieces. Mix yoghurt, 1 tbsp. lemon juice and the remaining lemon peel. Season to taste with salt, pepper and sugar. Cut cress from the bed. Mix cucumber, cress and yoghurt.
4
Season skewers with salt. Heat 1 tablespoon of oil in a coated pan and fry the skewers in it at medium heat all around for about 6 minutes. Arrange chicken skewers and cucumber salad. All sportsmen among you eat rice with it.