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Spiedie Chicken Skewers

30 min. | 725 kcal | easy |
Favorite, Family
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1. Setup Chop the garlic, shallot and oregano. Zest the lemon. Thinly slice the cucumber. Grate 1 tomato to get the flesh and cut the other tomato into quarters.
2. Cook the rice Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour in the rice, cover and cook for 10-12 minutes over low heat. Add a drizzle of oil or 1 tbsp of butter, a little lemon juice, salt and pepper to the rice. Keep warm.
3. Marinate the chicken Slice the chicken into strips. Mix the tomato flesh with the mayonnaise, garlic, zest and juice of half a lemon, half the oregano, 1-2 tbsp. of red wine vinegar, 1 tsp of sugar, salt and pepper. Pour 3/4 of the marinade over the chicken. Save the rest that hasn't touched the chicken for serving.
4. Make the salad Mix the tomato quarters with the cucumber, shallot to taste, the rest of the oregano, a little lemon juice, a drizzle of oil, salt and pepper. It's possible to leave some vegetables as is to serve as crudités.
5. Cook the chicken Heat a skillet over medium heat. Thread the chicken onto the skewers. Cook the skewers for 4 minutes on one side. Flip, cover and cook 4-5 minutes.
6. Plate your dish Serve the skewers with the rest of the marinade set aside in step 3, the rice and salad. Bon appétit!
2 unit Chicken Breast
4 unit Wooden Skewers
1 unit Garlic Clove(s)
30 ml Mayonnaise
2 unit Tomato(es)
0.5 unit English Cucumber(s)
1 unit Lemon
1 unit Oregano
0.5 unit Shallot
140 g Basmati Rice
What you need pan, pot, bowls, grate
725 kcal
% daily value
% daily value
carbohydrate 67g
fat 18g
cholesterol 204mg
fiber 5g
protein 68g
saturated 3g
sodium 222mg
sugar 7g
trans 0g