Mediterranean chicken skewers with almond dip

Name: Mediterranean chicken skewers with almond dip
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1 Organic Lemon; 2 Garlic cloves; 4 TSP Herbs of Provence; 2 TEASPOONS Dijon mustard; 1 TEASPOON Sugar; 9 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 650 g Chicken filet; 80 g ground almonds with skin; 3 TABLESPOONS Maple syrup; 1 TABLESPOON Cider vinegar; 2 Courgette

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1 Organic Lemon
2 Garlic cloves
4 TSP Herbs of Provence
2 TEASPOONS Dijon mustard
1 TEASPOON Sugar
9 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
650 g Chicken filet
80 g ground almonds with skin
3 TABLESPOONS Maple syrup
1 TABLESPOON Cider vinegar
2 Courgette

Directions

1
Wash the lemon, grate dry and grate the peel. Halve and squeeze the juice. Peel 1 clove of garlic and press it through a garlic press. Mix lemon peel and juice, herbs, mustard, garlic, sugar and 5 tbsp. olive oil. Season to taste with salt and pepper
2
Wash the meat, dab dry and cut into about 40 cubes. Pour into the marinade and turn in. Leave to stand in the fridge for approx. 1 hour
3
Roast almonds without fat in a pan. Mix almonds, 150 ml water, maple syrup, vinegar and 4 tablespoons olive oil. Season to taste with salt and pepper. Peel 1 clove of garlic and press it through a garlic press. Stir into the almond mixture
4
Wash and clean the courgettes and cut them lengthwise into 1-2 mm thin slices using a slicer (or a slicer). Roll up slices
5
Put the meat cubes and zucchini rolls alternately on skewers. Grill on the hot grill for about 8 minutes, turning. Serve, add almond dip
6
Waiting time approx. 30 minutes