Chicken Kebabs with Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 52 min.
Ready in
Ingredients
for
4
- Ingredients
- 800 grams small, new potatoes (waxy)
- salt
- 2 tsps Caraway
- 400 grams Chicken breasts
- 1 tsp sweet ground paprika
- 2 handfuls salad
- 1 handful Chives
- 3 Tbsps Canola oil
- salt
- freshly ground peppers
- 150 grams Natural yogurt
Preparation steps
1.
Rinse the potatoes and cook in boiling salted water along with the caraway seeds for 20 minutes. Drain, allow to cool and then refrigerate for 2 hours.
2.
In the meantime, rinse the chicken breast fillet, pat dry with paper towels and chop. Coat with the paprika and thread onto wooden skewers.
Rinse the mixed salad and shake dry. Rinse the chives, shake dry and cut into 5 cm pieces (approximately 2 inches). Cut the potatoes into slices.
3.
Heat the canola oil in a pan and fry the kebabs on each side for 5-6 minutes. Season with salt and pepper.
4.
Season the yogurt with salt and pepper.
Transfer the potatoes to plates, distribute the salad over them and lay the kebabs on top. Serve drizzled with yogurt sauce and garnished with chives.
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