Chicken Kebabs with Warm Spinach Salad and Yogurt Sauce
- For the salad
- 500 grams Spinach
- 2 Tbsps vegetable oil
- 2 Tbsps Pine nuts
- 2 Tbsps raisins
- some lemon juice
- 4 tomatoes
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.