Marinated chicken filet skewers on pea vegetables
very easy
40 mins
40 mins
Ingredients
- 4 Chicken filets (approx. 600 g)
- 1 TABLESPOON Fennel seeds
- 1 TABLESPOON very sweet paprika powder
- 1 TABLESPOON Olive oil
- 4 TABLESPOONS Soy sauce
- 2 Onions
- 1 Organic Lime
- 3 Spring onions
- 2 stem(s) Mint
- 5 TABLESPOONS Oil
- 400 g frozen peas
- 200 ml Vegetable broth
- 100 ml White wine
- 1 TABLESPOON Cornstarch
- 2 TABLESPOONS Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 Kebabs
Directions
- 1
Wash the meat, dab dry and cut into cubes. Roast the fennel seeds in a pan without fat. Remove and grind in a mortar. Mix paprika powder, fennel, olive oil and soy sauce. Marinate the meat in it for about 1 hour
- 2
Onions peel and chop finely. Wash the lime, grate dry and finely grate half of the peel. Halve the lime and squeeze the juice from one half. Clean and wash spring onions and cut them diagonally into rings. Wash mint, shake dry, pluck leaves from stems and chop coarsely
- 3
Heat 2 tablespoons of oil in a frying pan. Brown the onions in it. Add peas. Deglaze with stock and white wine and simmer for about 10 minutes. Stir starch with a little water until smooth. Thicken stock with starch and bring to the boil once. Season to taste with sour cream, lime juice, lime zest, mint, salt and pepper. Add spring onions. Keep warm
- 4
Remove the meat from the marinade and place on skewers. Heat 3 tablespoons of oil in a frying pan and fry the skewers for about 10 minutes, turning them over. Arrange peas and skewers on plates. Roasted baguette tastes good with it
- 5
Waiting time approx. 1 hour
Nutrition Facts
410 kcal
23 g
16 g
40 g
More Delicious Recipes
