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Ingredients
Grilled Chicken Skewers with Salad
- For the chicken skewers
- 600 grams Chicken breasts
- 4 Tbsps sesame oil
- 1 tsp sweet ground paprika
- 1 tsp Harissa
- 2 Tbsps lemon juice
- 1 generous pinch cayenne pepper
- For the salad
- 2 Romaine lettuce
- 1 handful parsley
- 1 handful Basil (or mint)
- 2 Tomatoes
- 150 grams Radish
- 50 grams Pepperoncini (from a jar)
- 2 Tbsps olive oil
- 1 Tbsp Raspberry vinegar
- 2 Tbsps apple cider vinegar
- salt
- peppers
For the chicken skewers: rinse chicken breasts, pat dry and cut into 3 cm cubes (approximately 1 1/4 inch). Whisk sesame oil with paprika, harissa, lemon juice and season with cayenne pepper. Marinade meat in the mixture for about 15 minutes.
For the salad: rinse romana and spin dry, tear into smaller pieces. Rinse and shake dry parsley and basil (or mint), pluck off leaves. Rinse and dry tomatoes, remove stalks and cut into wedges. Rinse and slice radishes. Drain pepperoncini. Combine all ingredients in a bowl. Whisk olive oil, raspberry and apple cider vinegar, season with salt and pepper. Toss salad with the dressing.
Thread chicken pieces on skewers, grill on a hot grill for about 10 minutes, turning often. Season with salt. Arrange chicken and salad on plates, serve.
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |