Fine chicken shashlik with kohlrabi in pesto cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, dab dry and cut into small cubes. Put the meat in a bowl, add some pepper, sweet paprika and 1 tablespoon of oil and mix everything well. Clean and wash spring onions and cut them into pieces of about 2 cm length. Put chicken and spring onions on 8 skewers. Put them in a cold place

2. 2

   Clean, wash and cut the kohlrabi into thin slices. Bring 300 ml water and some salt to the boil. Add the kohlrabi, cover and cook over medium heat for 8-10 minutes. Remove kohlrabi from the pot with a skimmer. Stir cream and flour until smooth, stir into the kohlrabi stock and simmer for about 5 minutes, stirring continuously. Season to taste with lemon juice and pepper. Add the kohlrabi to the hot sauce and keep warm

3. 3

   Heat 2 tablespoons of oil in a large frying pan and fry the chicken skewers for about 5 minutes, turning them over. At the end add salt. Heat the fat in a second, smaller pan and fry the gnocchi until crispy, turning them over

4. 4

   Arrange chicken shish kebabs in glasses as desired and place on the dinner plates. Drizzle the pesto on the kohlrabi vegetables and add with the fried gnocchi

Nutrition Facts

KCAL
590 kcal

CARBS
46 g

FATS
28 g

PROTEINS
37 g