Grilled Chicken Skewers with Bacon, Plums and Peppers

0
Average: 0 (0 votes)
(0 votes)
Grilled Chicken Skewers with Bacon, Plums and Peppers
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the chicken and plum skewers
24 dried, pitted Plum
3 Chicken breasts
freshly ground peppers
12 thin slices Bacon (halved)
mint (for garnish)
For the mint yogurt
350 grams natural Yogurt (0.1% fat)
salt
½ teaspoon Curry powder
Tabasco sauce
4 thin Turkey cutlets each about 160 grams (approximately 5–6 ounces)
For the marinade
3 tablespoons Tomato paste
2 tablespoons honey
1 tablespoon Sambal oelek
1 tablespoon soy sauce
2 tablespoons chopped Fresh herbs (such as parsley, basil, thyme)
For the peppers
1 Red Bell pepper
1 yellow Bell pepper
1 green Bell pepper
salt
freshly ground peppers
3 tablespoons olive oil
2 tablespoons balsamic vinegar
How healthy are the main ingredients?
Tomato pastehoneyolive oilsoy saucePlumChicken breast

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.