Grilled Chicken Skewers with Carrot Salad and Dip

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Grilled Chicken Skewers with Carrot Salad and Dip
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
528
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie528 cal.(25 %)
Protein55 g(56 %)
Fat24 g(21 %)
Carbohydrates20 g(13 %)
Sugar added1 g(4 %)
Roughage5.3 g(18 %)
Vitamin A2.3 mg(288 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.8 mg(57 %)
Vitamin K53.8 μg(90 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin33.1 mg(276 %)
Vitamin B₆1.4 mg(100 %)
Folate74 μg(25 %)
Pantothenic acid2.6 mg(43 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C26 mg(27 %)
Potassium1,419 mg(35 %)
Calcium211 mg(21 %)
Magnesium122 mg(41 %)
Iron3.8 mg(25 %)
Iodine11 μg(6 %)
Zinc3.6 mg(45 %)
Saturated fatty acids6.1 g
Uric acid406 mg
Cholesterol138 mg
Complete sugar18 g

Ingredients

for
4
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
How healthy are the main ingredients?
carrotCucumberCashewCelerysesame oilWhipped cream

Preparation steps

1.

For the chicken skewers:

2.

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.

3.

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.

4.

Line a grill grate with aluminum foil, place the chicken skewers on top and brush with marinade. Grill about 10 minutes, turning occasionally.

5.

For the carrot salad:

6.

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.

7.

Mix vinegar in a bowl with oil and season with salt, pepper, mustard seed and sugar. Mix with the salad ingredients. Sprinkle with cashews.

8.

For the yogurt dip:

9.

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.

10.

To serve, place the chicken skewers with carrot salad and yogurt dip on plates. Serve with rice, if desired.