Informations supplémentaires
30 min.
|
687 kcal
|
easy
|
|
Printable version
1. Setup
Grate the carrot. Dice the cucumbers. Chop the onion and herbs. Cut the chicken into cubes.
2. Cook the chicken
Mix the chicken with the tandoori spices (Spicy!), salt and pepper. Thread the cubes onto the skewers. Heat a drizzle of oil in a pan over medium-high heat. Cook the skewers 4-6 minutes on each side.
3. Make the salad
Drain and rinse the chickpeas. Put in a bowl with the carrot, red onion, 3/4 of the cucumbers, sumac, herbs, a drizzle of oil, 1-2 tbsp of cider or wine vinegar, salt and pepper.
4. Mix the yogurt
Mix the yogurt with the rest of the cucumber and 1 tbsp of water. Children may prefer plain yogurt and have the cucumber raw. Add salt.
5. Plate your dish
Serve the chicken skewers with the yogurt and the chickpea salad. Bon appétit!
2unitChicken Breast
4unitWooden Skewers
15mlTandoori Spices
1unitFresh Mint and Parsley
1unitGreek Yogourt 2%
2unitLebanese Cucumber(s)
0.5unitRed Onion(s)
15mlSumac
1unitCarrots
1unitChickpeas
What you need
pan, bowls, grate
687 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
42g
14%
fat
25g
38%
cholesterol
201mg
67%
fiber
5g
20%
protein
73g
saturated
4g
20%
sodium
428mg
18%
sugar
12g
trans
0g