Wash herbs, chop. Wash lemon hot, grate peel. Mix the zest, herbs and 10 tbsp. oil. Wash the chicken filet. Dab all meat dry, dice it and put it separately on oiled skewers.
Coat with the herbal oil. Cover and leave to cool for approx. 1 hour.
Peel and chop the onion and garlic. Peel and wash the carrots and cut them into sticks. Fry onion and half of the garlic in 1 tbsp. hot oil. Stir in tomato juice, 1⁄2 l water and stock, bring to the boil.
Add rice and carrots. Simmer covered for 30-35 minutes. Add peas about 5 minutes before the end of cooking time and cook.
In the meantime heat 3 tablespoons of oil in a large coated pan. First fry the chicken, then the beef skewers all around. Season with salt and pepper on a baking tray. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
manufacturer) about 10 minutes ready roast.
Wash the cucumber, peel if necessary, grate finely. Mix with yoghurt and rest of garlic. Season to taste with salt and pepper. Arrange everything.