Chicken Kebabs with Warm Spinach Salad and Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 368 kcal | (18 %) | ||
| Protein | 40.7 g | (42 %) | ||
| Fat | 16.1 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) |
Ingredients
- For the kebabs
- 500 grams Chicken breasts
- juice of 1/2 lemons
- peppers
- 2 Tbsps vegetable oil
- salt
- For the salad
- 500 grams Spinach
- 2 Tbsps vegetable oil
- 2 Tbsps Pine nuts
- 2 Tbsps raisins
- salt
- peppers
- some lemon juice
- 4 Tomatoes
- For the sauce
- 1 small bunch Basil
- 500 grams low-fat Yogurt
- 1 tsp grated Orange peel (organic)
- juice of 1 Oranges
- salt
- Chili powder
Preparation steps
For the kebabs, cut the chicken breasts lengthwise into thin slices and thread onto lightly oiled wooden skewers. Drizzle with lemon juice and season with pepper.
For the salad, rinse and trim the spinach and shake dry. Heat some oil in a nonstick pan and toast the pine nuts until golden yellow. Remove from the pan and add the spinach and raisins. Season with salt, pepper and lemon juice. Rinse and finely dice the tomatoes and mix into the spinach along with the pine nuts.
For the sauce, pluck the basil from its stems and chop. Mix the yogurt with the orange zest and juice and season with salt and chili powder. Stir in the basil.
For the kebabs, heat some oil and sear the meat on all sides for 2-3 minutes. Season with salt.
Serve the kebabs with the spinach salad and yogurt sauce.
