Mini Shish Taouk

Tariq El-HassanChef

Ingrediënten

• Kip
  0.5 kilogram
• 1 large onion, diced
  1 piece
• 1 green bell pepper, diced
  1 piece
• Ketchup
  4 tablespoons
• Tomatensaus
  1 tablespoon
• Mosterd
  0.5 tablespoon
• Tijm
  0.5 tablespoon
• Olie
  0.5 tablespoon
• Zout
  0.5 tablespoon
• Azijn
  0.3 tablespoon
• Zwarte peper
  0.1 pinch
• Gemengde specerijen
  0.3 teaspoon

Stappen

1. 1

   Mix the ketchup with mustard, thyme, vinegar, tomato sauce, salt, black pepper, and mixed spices, then add the diced chicken breasts and let them marinate for an hour.

   Benodigde hulpmiddelen:

   🍳

   Bowl

   recipe.minutes
2. 2

   On each skewer, alternately thread a piece of onion, a piece of chicken, a piece of green pepper, another piece of chicken, and then another piece of onion, repeating until all ingredients are used.

   Benodigde hulpmiddelen:

   🍳

   Skewers

   recipe.minutes
3. 3

   Arrange the mini skewers on a tray and place them in the oven until the chicken and vegetables are cooked, then serve.

   Benodigde hulpmiddelen:

   Oven

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kipper 100g

Energy239 kcal

Protein27 g

Total Fat14 g

Ketchupper 100g

Energy100 kcal

Protein1 g

Total Fat0.1 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber0.5 g

الملح1 g

Tomatensausper 100g

Energy50 kcal

Protein1.5 g

Total Fat0.2 g

Carbohydrate10 g

Total Sugars3 g

Dietary Fiber1 g

Mosterdper 100g

Energy66 kcal

Protein5.4 g

Total Fat4.2 g

Carbohydrate5.6 g

Dietary Fiber4 g

Total Sugars0.9 g

Tijmper 100g

Energy276 kcal

Protein9.1 g

Total Fat7.4 g

Carbohydrate60.7 g

Dietary Fiber40 g

Total Sugars1 g

Olieper 100g

Energy884 kcal

Total Fat100 g

Zoutper 100g

Ash100 g

Azijnper 100g

Energy21 kcal

Carbohydrate0.93 g

Zwarte peperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Gemengde specerijenper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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