Tamarind Chicken Skewers
Tamarind Chicken Skewers - Tart and savory Caribbean chicken skewers
Healthy, because
Even smarter
Nutritional values
These skewers provide plenty of good fatty acids, essential amino acids, your full daily requirement of niacin, and vitamin B, which supports metabolism and skin health.
Use organic chicken breast fillet if you can. The proportion of muscle meat is much higher than that of conventional chicken, which contains significantly more water and thus less flavor.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 975 mg | (24 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 small Chicken breasts
- 2 Limes
- 2 tsps sweet ground paprika
- 1 dash cayenne pepper
- 2 Tbsps Tamarind paste (from a jar)
- 5 Tbsps Ketchup
- 4 Tomatoes
- 4 ozs Red onions
- 1 red chili pepper
- 2 Avocados
- ½ bunch cilantro
- salt
- peppers
Kitchen utensils
Preparation steps
Place wooden skewers in water and soak for about 30 minutes. Rinse chicken breast fillets, pat dry and cut into approximately 3/4-inch cubes.
Halve and squeeze limes. Thread chicken cubes onto the soaked skewers.
Combine paprika, cayenne pepper, 3 tablespoons lime juice, tamarind paste and ketchup.
Place skewers in a container and cover with plastic wrap. Place in refrigerator to marinate for at least 2 hours.
Meanwhile, rinse the tomatoes and cut into quarters, removing stems. Seed tomatoes and cut each quarter in half crosswise.
Peel the onion and chop coarsely. Halve chile pepper, remove the seeds, rinse thoroughly and chop finely.
Halve avocados and remove the pits. Gently work a spoon between flesh and skin of avocado, removing the fruit. Cut into large cubes.
Rinse cilantro, pat dry and chop the leaves. Combine 1 tablespoon lime juice, tomatoes, onion, chile pepper and avocado, and season with salt and pepper.
Arrange skewers in a grill pan or on a charcoal grill and cook over medium heat for 7-8 minutes. Serve with avocado and tomato salad.
