Chicken kebabs with tapenade

Name: chicken kebabs with tapenade
Cook time: 30 min
Total time: 210 min
Yield: 6
Ingredients: 750 g chicken breast; 1 lemon cleaned up; 7 el olive oil; 1 tl ground cumin (djinten); 2 tl dried oregano; 1 tl cinnamon; 4 cloves garlic; 2 el balsamic vinegar; 2 el fresh rosemary finely chopped; 4 el tomato Tapenade; 2 el capers finely chopped; chili pepper from the mill

A tasty recipe. The main course contains the following ingredients: poultry, chicken breast, lemon (scrubbed), olive oil, ground cumin (djinten), dried oregano, cinnamon, garlic, balsamic vinegar, fresh rosemary (finely chopped), tomato tapenade, capers (finely chopped) and chili pepper from the mill .

Ingredients

Kitchen Stuff

saté pines, grill topper

Directions

Cut the chicken fillet into 48 pieces of the same size and sprinkle with salt and pepper.
Grate the yellow skin of the lemon and squeeze out the fruit. In a bowl, beat the lemon zest with 2 tbsp lemon juice, 2 tbsp olive oil, cumin, oregano and cinnamon. Press out 2 cloves of garlic. Put half of the chicken cubes through.
In another bowl, beat 2 tbsp olive oil with the balsamic vinegar and rosemary and press 2 cloves of garlic on top. Spoon the rest of the chicken through. Cover the bowls and marinate the chicken in the refrigerator for about 3 hours. Scoop everything occasionally.
For the topping, mix the remaining 3 tbsp olive oil with the tapenade and the capers. Season spicy with chili pepper.
Let the pieces of chicken each separate in a sieve. Put the cumin and cinnamon spiced pieces of chicken on 6 pins. Place the pieces of chicken marinated with balsamic vinegar on the other 6 pens.
Place the skewers on the hot barbecue (with grill topper) and grill them for approx. 6 minutes. Turn the pins and grill the other side for 6 minutes. Spoon some of the topping onto the skewers.