Saté skewers with lemon sauce

Name: Saté skewers with lemon sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 double chicken filet; 1 Onion; 2 Garlic cloves; 100 g cherry tomatoes; 50 g Rocket; 2-3 TABLESPOONS Oil; 175 g Bulgur; 300 ml Vegetable broth (instant); 15 g Butter (in flakes); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 untreated lemon; 2-3 stem(s) Mint; 75 g Low-fat curd; 150 g Whole milk yoghurt; 1 pinch Sugar; 7-10 Tbsp lemon, mint and coarse pepper; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 double chicken filet
1 Onion
2 Garlic cloves
100 g cherry tomatoes
50 g Rocket
2-3 TABLESPOONS Oil
175 g Bulgur
300 ml Vegetable broth (instant)
15 g Butter (in flakes)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 untreated lemon
2-3 stem(s) Mint
75 g Low-fat curd
150 g Whole milk yoghurt
1 pinch Sugar
7-10 Tbsp lemon, mint and coarse pepper
7-10 Tbsp wooden skewers

Directions

1
Wash the meat and dab dry with kitchen paper. Cut into thin slices with a sharp knife. Put 1-2 meat strips on a wooden skewer. Peel onion and dice very finely.
2
Peel garlic and chop very finely. Clean, wash and halve the tomatoes. Clean, wash and cut the rocket into fine strips. Heat 1 tablespoon of oil in a saucepan, fry the onion and half of the garlic in it.
3
Add bulgur, pour in broth, bring to the boil and allow to swell at low heat for about 15 minutes. 3-4 minutes before the end of the cooking time, fold in tomatoes and rocket and add butter. Season with salt and pepper.
4
In the meantime, wash the lemon thoroughly, rub dry and finely grate the peel. Squeeze 1 lemon half. Wash mint, dab dry, pluck leaves from the stalks and cut into fine strips.
5
Mix quark, yoghurt, remaining garlic, lemon peel, 1-2 tablespoons lemon juice and mint. Season to taste with salt, pepper and sugar. Heat the rest of the oil in a large frying pan and fry the chicken skewers on each side for about 2 minutes.
6
Then season with salt and pepper. Arrange chicken skewers on a plate, bulgur and sauce in a small bowl. Garnish as desired with lemon, mint and pepper.