Grilled Chicken Skewers
with Avocado-Yogurt Sauce
|Saturated Fat Acids||5 g|
|Sugar added||2 g|
|Bread exchange unit||1|
Rinse chicken, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.
Peel the onions and cut into 2 cm (approximately 3/4-inch) pieces.
Thread the meat and onions alternately onto skewers.
Mix curry powder with 1 tablespoon oil and brush onto the skewers. Cover and let marinate for at least 1 hour in refrigerator.
Rinse tomatoes, cut out the stem ends and cut into slices. Place tomato slices on a plate.
In a bowl, mix balsamic vinegar with salt and pepper to taste. Stir in honey. Slowly whisk in the remaining oil.
Rinse chives and shake dry. Cut into thin rings and mix into the vinaigrette. Drizzle vinaigrette over the tomatoes.
Juice half a lemon. Cut avocado in half, remove the pit and scoop out the flesh from the shell.
Mash avocado with yogurt, 1 tablespoon lemon juice, and salt and pepper to taste.
Heat a grill pan. Season the skewers lightly with salt and grill for about 3-4 minutes on each side. Place skewers on the sliced tomatoes and serve with avocado-yogurt sauce.