Chicken skewers with baked potato and beetroot salad

Name: chicken skewers with baked potato and beetroot salad
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 8 crumbly potato; 2 el chimichurri herbs; 1 el traditional olive oil; 320 g free range chicken cubes; 2 onion; 170 g Greek yogurt 0%; 500 g boiled beetroot; 150 g raw vegetables beet julienne; 3 el Red wine vinegar

Overnight meal of chicken skewers, boiled beetroot, raw vegetables and baked potato.

Ingredients

Kitchen Stuff

8 satepper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Clean the potatoes. Wrap each unpeeled potato in a piece of aluminum foil and pof for approx. 45 minutes in the middle of the oven.
After 40 minutes, check that the potatoes are cooked by puncturing with a fork. If the fork comes out easily again, the potatoes are done.
Meanwhile, mix the chimichurri herbs with the olive oil and mix this with the chicken breast cubes. Cut the onions into wedges.
Thread the chicken cubes and onion tarts around the satéprikkers.
Mix the yogurt with the rest of the herbs. Peel the beetroot and cut into thin segments. Sprinkle the beetroots and raw vegetables with the vinegar.
Heat the grill pan and grill the chicken skewers in 10 min. Golden brown and done. Times regularly.
Serve the skewers with roasted potatoes, yoghurt sauce and beetroot salad.