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NORTHWESTGAL
Chicken kebabs
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Ingredients
Directions
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Soak the wooden skewers for at least 30 minutes in water. Cut each chicken fillet into 5 pieces. Halve 1 lemon and press 1 half out. Stir in a shallow dish the olive oil with 1 tablespoon of lemon juice, harissa and ground coriander into a marinade. Spoon the pieces of chicken through them and let them marinate for 1 hour at room temperature.
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Cut the remaining lemon into pieces (3 per skewer). Stick 5 pieces of chicken fillet, 3 to and 3 pieces of lemon to each skewer. Start with a tomato, then chicken and lemon. Then again chicken, tomato, chicken, lemon, etc.
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Brush the skewers with olive oil and roast them on the barbecue in 10-12 minutes around brown and cooked, turn them regularly. Serve with some harissa.
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55 minMain dishlemon, ketjapmarinademanis, sambal oelek, Ketchup, tap water, fresh smoked mackerel fillet, pandan rice, cucumber, (White wine vinegar, fresh green beans, baked onions,Indonesian mackerel with onions and beans -
25 minMain dish(bunch) tomatoes, balsamic dressing, Gouda mature cheese, tuna pieces in water, onions, mushrooms, olive oil, baguette,scalloped tuna sandwich -
20 minMain dishbeet pizza crust, crème fraiche light, dried thyme, Italian stir-fry vegetable mushrooms, La Brique mini cheese, medium sized egg, young leaf lettuce with lamb's lettuce, dressing balsamic,beet pizza with mushrooms, french cheese and fried egg -
40 minMain dishVanka Kawat deep-frozen puree leaves, frozen sea bass, frozen raw peeled pink shrimps, chilled lemongrass lemongrass, Red pepper, shallot, fresh ginger, garlic, fish sauce, coconut cream, dark brown sugar, salt, Two Chicks protein, cornstarch, lime, sweet chilli sauce,Indonesian sea bass kebab with lemongrass
Nutrition
310Calories
Fat38% DV25g
Protein38% DV19g
Carbs1% DV2g
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