Chicken skewers with light remoulade

Name: Chicken skewers with light remoulade
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 70 g Spring onions; 100 g Gherkins (glass); 250 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 1-2 TEASPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Mini peppers (red, green, yellow mixed); 150 g cherry tomatoes; 500 g Chicken filet; 3 TABLESPOONS Olive oil; 1/2 bunch Basil; 7-10 Tbsp Shashlik skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

70 g Spring onions
100 g Gherkins (glass)
250 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
1-2 TEASPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Mini peppers (red, green, yellow mixed)
150 g cherry tomatoes
500 g Chicken filet
3 TABLESPOONS Olive oil
1/2 bunch Basil
7-10 Tbsp Shashlik skewers

Directions

1
Wash and clean the spring onions and cut them into thin rings. Drain the cucumbers and cut them into very small cubes. Mix soured milk, mustard, onion rings and cucumber cubes. Season with salt and pepper.
2
Quarter the peppers lengthwise, remove seeds, wash and dab dry. Rinse tomatoes and pat dry. Rinse chicken meat, dab dry and cut into large cubes. Alternate meat, pepper quarters and cherry tomatoes on skewers.
3
Spread a thin layer of oil on the chicken skewers, sprinkle with salt and pepper all around and place on the preheated grill. Grill on low heat for 10-15 minutes, turning several times. After 5 minutes, place the remaining quarters of paprika on the barbecue and cook with it.
4
Rinse basil, dab dry, pluck leaves. Arrange skewers with the basil leaves. Add sauce.