Main courses
Ingredients for 2 servings Chicken skewer
- 100 g chicken meat
- 50 g aubergines
- 50 g courgette
- 50 g paprika
- Skewers
- some rapeseed oil
Ingredients for 2 portions of yoghurt dip
- 100 g yoghurt (3 tbsp)
- Herbs (e.g. chives)
- some pepper
Ingredients for 2 portions of sweet potato wedges
- 240 g sweet potato
- some rosemary
Preparation
1.
Sweet potatoes wash, peel and in little Columns cut. The sweet potato–wedges should not be too thick, otherwise they won´t get nice and crispy.
place on Sheet metal with Lay out the baking paper and in the preheated oven at 210° C approx. 20 minutes bake.
2.
Wash the fresh herbs thoroughly, pat dry and chop into small pieces. Mix the yoghurt with the herbs and a little pepper to make a sauce.
3.
Wash, clean and chop the vegetables thoroughly. Cut the chicken into small pieces and arrange on the skewers, alternating with the vegetable pieces.
Fry briefly in a pan with a little rapeseed oil and then cook thoroughly in the oven at 210°C for approx. 10 minutes.
