Persian Chicken Skewers
Persian Chicken Skewers - The patience required for marinating is worth it, we promise!
Healthy, because
Even smarter
Nutritional values
Phosphorus is an important component of bones and teeth. Great that chicken meat provides us with it well. In addition, it provides high-quality protein that can be ideally processed in the body. Brown rice contains more fiber than husked rice. These swelling substances stimulate the movement of the intestines and help to lower elevated cholesterol levels.
During the grilling season, the skewers can of course also be prepared on the hot grill instead of in the pan. If you want to make a main course out of it, enjoy for example our crunchy Fattoush salad.
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 generous pinches saffron threads
- 22 ozs skinless chicken breast fillets
- 2 garlic cloves
- 1 onion
- 3 Tbsps lemon juice
- ½ tsp Curry powder
- 4 Tbsps olive oil
- 7 ozs Brown basmati rice
- salt
- ½ tsp ground Turmeric
- peppers
- 1 handful parsley (leaves)
Kitchen utensils
Preparation steps
Put saffron in a small glass, pour 2 tablespoons of hot water over it and let it steep for 10 minutes. Rinse chicken breast fillet, pat dry, cut into coarse pieces and place in a bowl.
Peel the garlic and onion and finely mash with lemon juice, curry powder, 3 tablespoons olive oil and the saffron water. Mix with the meat, cover and marinate in the refrigerator for at least 5 hours.
Cook rice in twice the amount of salted water with turmeric for 30-35 minutes. Then remove from heat and allow to swell.
Season meat with salt and pepper and put on skewers. Heat remaining oil in a grill pan. Fry skewers in it for 6-8 minutes over medium heat, turning, until meat is cooked through.
Wash parsley, shake dry and pluck leaves. Arrange skewers with rice and garnish with parsley.
