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Indian inspired Chicken Kebabs

A nice chicken dish.

Ingredients for 4 people:
200 g chicken breast fillet 

4 rosemary sprigs (10 cm length) 

SONNENTOR Indian Spice Blend
3 tbsp olive oil

For the salad:
80 g lettuce
1 carrot 

8 cherry tomatoes 

80 g sprouts
1 tbsp honey 

2 tbsp SONNENTOR basil and apple balsamic vinegar (or any other high quality flavoured vinegar)

2 tbsp olive oil 

1 tbsp soy sauce

To prepare chicken: 

Cut chicken breast into 3-inch cubes and season with SONNENTOR Indian Spice Mix. Thread 3-4 pieces on to soaked rosemary sprigs. Cook kebabs in hot olive oil for about 4 minutes on each side.

To prepare salad:
Wash lettuce leaves and carrots. Use a vegetable peeler to slice carrots into thin slices (lengthwise). 

Cut cherry tomatoes crosswise and dip into boiling water for 6 seconds, remove and rinse with cold water, peel and half.
Combine tomatoes, carrots, lettuce and sprouts in a bowl.
Dressing: Combine honey, vinegar olive oil, soy sauce and 2 tbsp of water.
Arrange salad on plates, drizzle with dressing and place chicken kebabs on top.