Chicken kebabs with polenta and gem salsa

Name: chicken kebabs with polenta and gem salsa
Total time: 30 min
Yield: 4
Ingredients: 700 milliliters chicken bouillon; 150 gram polenta; 150 gram corn semolina; 50 milliliters olive oil; 100 gram cherry / Christmas for the salsa; 50 gram voice ginger for the salsa; 1 fresh ginger for the salsa; 1 tablespoon liquid honey for the kebabs; 2 tablespoon tomato ketchup for the kebabs; 1 teaspoon Worcestershire sauce for the kebabs; 2 clove garlic for the kebabs; 1 mespoint chili powder for the kebabs; 1 tablespoon olive oil for the kebabs; 500 gram chicken breast for the kebabs; 200 gram pineapple for the kebabs

Ingredients

Directions

Bring the stock to the boil and stir in the polenta. Boil for about 3 minutes while stirring until a porridge.
Cover the dish with cling film and pour in the polenta. Smooth the top. Leave to cool and continue to stiffen in the refrigerator.
Mix the ingredients for the salsa with salt and pepper.
Mix the honey, ketchup, Worcestershire sauce, garlic, chili powder and the oil into a dressing and scoop the chicken through. Leave to marinate for 30 minutes. Soak the skewers in water.
Heat the oven grill. Place the chicken and pineapple on the pickles and put them on the baking tray. Roast the kebabs in the middle of the oven on both sides until golden brown and cook in about 20 minutes.
Pour the polenta on a cutting board and cut into strips. Sprinkle with some dry polenta flour.
In the meantime, heat the oil and fry the polenta golden brown.
Serve with the kebabs and salsa.