Grilled Chicken Skewers with Bacon, Plums and Peppers

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Grilled Chicken Skewers with Bacon, Plums and Peppers
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the chicken and plum skewers
24
dried, pitted Plums
3
freshly ground Pepper
12 thin slices
Bacon (halved)
Mint leaf (for garnish)
For the mint yogurt
350 grams
½ teaspoon
4
thin Turkey cutlets each about 160 grams (approximately 5–6 ounces)
For the marinade
3 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon
2 tablespoons
chopped Fresh herbs (such as parsley, basil, thyme)
For the peppers
1
1
1
freshly ground Pepper
3 tablespoons
2 tablespoons

Preparation steps

1.

For the chicken and plum skewers, soak plums with warm water for 5 minutes. Allow to soften.

For the mint yogurt, mix yogurt, salt, and curry and sprinkle with some pepper sauce. Rinse mint, finely chop leaves, add to yogurt and refrigerate.

Cut chicken breast into 3 cm (approximately 1-inch) cubes and pepper, then pat dry. Wrap each plum with a slice of bacon.

2.

Alternate chicken and plums on skewers. Brush with a little oil.

3.

Place skewers on hot grill for about 10 minutes, turning often. 

4.

Pound the turkey cutlets thin. For the marinade, stir all ingredients together and marinate the cutlets. Then roll up tightly and cut into 2–3 cm (approximately 1-inch) thick slices.

5.

Stick 3–4 slices on a skewer.

6.

For the peppers, rinse peppers, clean, cut in half, remove seeds and ribs and cut into large pieces. Add salt and pepper to taste and brush with a little olive oil.

7.

Sprinkle the turkey with oil. Place turkey and peppers on a hot grill for 10–12 minutes, turning often.

8.

Season turkey kebabs with salt and pepper to taste. Drizzle peppers with paprika, remaining olive oil and balsamic vinegar and serve with all kebabs.