Ingrédients
- Chicken breasts0.5 kilogram
- Lean meat without fat0.5 kilogram
Yaourt2 tablespoons- Green bell pepper, diced1 piece
- Onion, quartered1 piece
Ail3 cloves- Mushrooms, each cut into 4 pieces3 pieces
- Thyme, fresh or dried1 teaspoon
Romarin2 tablespoons
Huile d'olive0.3 tablespoon
Sauce soja2 tablespoons
Vinaigre de cidre2 tablespoons
Vinaigre balsamique2 tablespoons
Coriandre sèche0- Cloves0
Cardamome0
Gingembre en poudre0- Salt and black pepper0
Mesures
- 1
Cut the chicken breasts into cubes and set aside.
5 minutesMatériel requis:
Couteau
Planche à découper - 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 minutesMatériel requis:
Bol de mélange
Pilon - 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 minutes - 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 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:🍳Skewers
Gril
Faits nutritionnels
* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.
