Zutaten
- Chicken breasts0.5 kilogram
- Lean meat without fat0.5 kilogram
Joghurt2 tablespoons- Green bell pepper, diced1 piece
- Onion, quartered1 piece
Knoblauch3 cloves- Mushrooms, each cut into 4 pieces3 pieces
- Thyme, fresh or dried1 teaspoon
Rosmarin2 tablespoons
Olivenöl0.3 tablespoon
Sojasauce2 tablespoons
Apfelessig2 tablespoons
Balsamico-Essig2 tablespoons
Getrocknete Koriander0- Cloves0
Kardamom0
Gemahlener Ingwer0- Salt and black pepper0
Schritte
- 1
Cut the chicken breasts into cubes and set aside.
5 MinBenötigte Werkzeuge:
Messer
Schneidebrett - 2
In a large bowl, mash the garlic and add half of the vinegar, soy sauce, spices, thyme, rosemary, coriander, and salt along with the yogurt.
5 MinBenötigte Werkzeuge:
Rührschüssel
Stößel - 3
Dip the chicken pieces in the marinade and let them sit for 4 hours; preferably, leave them in the refrigerator for a day.
240 Min - 4
For the meat pieces, place them in a bowl with the remaining vinegar, soy sauce, a sprig of rosemary, spices, salt, and a few drops of olive oil since the meat is lean and without yogurt and garlic.
5 MinBenötigte Werkzeuge:
Rührschüssel - 5
Refrigerate for a day, then thread the meat and chicken pieces onto skewers, alternating with pieces of mushroom, onion, and bell pepper, and grill them either over charcoal, in the oven, or on the electric grill.
1440 MinBenötigte Werkzeuge:🍳Skewers
Grill
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.
