Chicken souvlaki with pomegranate sauce and mashed potatoes and garlic

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the zaziki, wash the cucumber, cut it in half lengthwise, remove the seeds and grate roughly. Peel garlic and chop 1 clove very finely. Mix yoghurt and cream. Stir in cucumber and chopped garlic. Season to taste with salt and pepper.

2. 2

   Cover and place in a cool place.

3. 3

   Cut the pomegranates in half. Squeeze 1 pomegranate with a citrus press. Remove the seeds from the other one. Wash the thyme, dab dry and chop.

4. 4

   Peel, wash and roughly dice the potatoes. Cover with 5 cloves of garlic and cook in boiling salted water for about 20 minutes.

5. 5

   Oil the wooden skewers. Wash the meat, dab dry and cut 1-2 times lengthwise. Put them on the skewers. Heat 2 tablespoons of oil in a large pan. Fry the skewers for 3-4 minutes on each side.

6. 6

   Season with salt and pepper. Take out, keep warm. Deglaze roast with pomegranate juice and simmer over high heat for 6-8 minutes.

7. 7

   In the meantime, finely crumble the bread for the puree. Drain the potatoes and collect 1/8 l of cooking water. Add again and mash the potatoes, garlic and bread. Stir in 100-125 ml oil.

8. 8

   Season to taste with salt and vinegar.

9. 9

   Stir the pomegranate seeds and thyme into the sauce. Season to taste with salt, pepper and 1 pinch of sugar. Serve everything.

Nutrition Facts

KCAL
670 kcal

CARBS
41 g

FATS
35 g

PROTEINS
44 g