Chicken Kebabs with Fruit Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the kebabs
- 2 red onions
- 2 Avocados
- 1 Lime (juiced)
- 500 grams Chicken breasts
- 2 Tbsps olive oil
- 1 tsp honey
- salt
- freshly ground peppers
- For the dip
- 1 Mango
- 80 milliliters Pineapple juice
- 1 generous pinch Curry powder
- 2 Tbsps olive oil
- 1 tsp Sambal oelek (to taste)
- 1 tsp sweet Mustard
- salt
- freshly ground peppers
Preparation steps
For the dip, peel the mango and cut the flesh from the core. Mix together with the juice, curry powder and oil and purée in a blender. Season to taste with Sambal Oelek, mustard, salt and pepper.
For the kebabs, peel the onions and cut into 1 cm thick slices (approximately 1/2 inch). Quarter each slice.
Halve the avocados, remove the core and peel the skin. Cut the flesh into 3-4 cm cubes (approximately 1 1/2 inches) and drizzle with lime juice.
Rinse the meat, pat dry and chop coarsely.
For the marinade, combine the oil with the honey and lime juice and season with salt and pepper.
Thread the meat and vegetable pieces onto skewers and place on a hot grill. Brush with a little marinade and cook for 8-10 minutes, turning frequently and brushing regularly with the marinade.
Serve the kebabs with the mango dip.
