Provençal chicken skewers with almond dip

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 1 Organic Lemon
  • 2 Garlic cloves
  • 4 TSP Herbs of Provence
  • 2 TEASPOONS Dijon mustard
  • 9 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 650 g Organic chicken filet
  • 80 g ground almonds (with skin)
  • 3 TABLESPOONS Maple syrup
  • 1 TABLESPOON Cider vinegar
  • 3 Courgette
  • 8 Grill skewers

Directions

  1. 1

    Wash the lemon hot, dry and grate the peel. Squeeze the lemon. Peel garlic and crush it finely with a fork. Mix the lemon peel and juice, herbs of Provence, mustard, 5 tbsp. oil and half the garlic.

  2. 2

    Season with salt, pepper and 1 tsp sugar.

  3. 3

    Wash the meat, dab dry and cut into about 40 cubes (approx. 2 x 2 cm). Turn in the marinade and let it stand in the fridge for about 1 hour.

  4. 4

    For the dip, roast the almonds in a pan without fat. Stir in 150 ml water, maple syrup, apple vinegar, 4 tbsp. oil and the rest garlic. Season almond dip with salt and pepper. Let it cool down.

  5. 5

    Clean, wash and slice the zucchini lengthwise into 2 mm thin slices. Roll up the slices. Put them alternately with the meat on the skewers. Grill on the hot grill for about 8 minutes, turning.

  6. 6

    Add almond dip.

Nutrition Facts

KCAL
300 kcal
CARBS
8 g
FATS
20 g
PROTEINS
21 g