Grilled Chicken Skewers with Carrot Salad and Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 53.8 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,419 mg | (35 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the chicken skewers
- 4 Chicken breasts
- lemons
- salt
- For the marinade
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp Vinegar
- 2 Tbsps sesame oil
- 4 garlic cloves
- 1 tsp freshly grated ginger
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- ¼ tsp Chili powder
- 1 tsp ground Turmeric
- freshly ground peppers
- For the carrot salad
- 500 grams carrots
- 200 grams Cucumber
- 1 green Pepperoncini
- 2 Tbsps Fruit Vinegar
- 3 Tbsps vegetable oil
- ½ tsp sugar
- 1 tsp white or yellow Mustard seed
- salt
- freshly ground peppers
- 2 Tbsps chopped Cashews
- For the yogurt dip
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps Whipped cream
- 2 tsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- 1 sm stalk Celery
Preparation steps
For the chicken skewers:
Remove the skin from the chicken breasts, cut the meat lengthwise into 2 cm (approximately 3/4-inch) wide strips and rub with lemon juice and salt. Thread the meat on wooden skewers in a wavy pattern.
Add yogurt, oil and vinegar to a bowl, squeeze garlic through a press into the bowl and stir in ginger, coriander, cumin, chili powder, turmeric and pepper. Coat chicken skewers with yogurt marinade, cover and chill in the refrigerator about 4 hours.
Line a grill grate with aluminum foil, place the chicken skewers on top and brush with marinade. Grill about 10 minutes, turning occasionally.
For the carrot salad:
Peel carrots, rinse and grate. Rinse cucumber, cut lengthwise, use a spoon to scrape out the seeds and cut the cucumber into cubes. Rinse pepperoncini, trim, cut lengthwise, core, remove the white ribs and chop finely.
Mix vinegar in a bowl with oil and season with salt, pepper, mustard seed and sugar. Mix with the salad ingredients. Sprinkle with cashews.
For the yogurt dip:
Mix yogurt with cream and lemon juice and season with salt and pepper. Rinse celery, trim, cut crosswise into thin slices and stir with parsley and yogurt.
To serve, place the chicken skewers with carrot salad and yogurt dip on plates. Serve with rice, if desired.
