Recipe: Chicken Brochettes with Carrot Salad and Quinoa

Pinchitos de Pollo

Ingredients for 4 people:

  • 4 chicken fillets
  • 200 ml plain yoghurt
  • 1 teaspoon tandoori spice mix
  • 1 lemon
  • 600 grams carrots
  • 1 shallot (or 1/2 red onion)
  • 2 tablespoons raisins
  • 1 orange
  • 2 teaspoons parsley
  • 2 tablespoons sunflower oil
  • salt and pepper
DIRECTIONS
  1. Slice chicken fillets.
  2. Combine yoghurt, tandoori spice mix and lemon juice. Add chicken fillets, cover, and leave in refrigerator for at least one hour.
  3. Squeeze orange. Add raisins to juice. Peel and chop shallot.
  4. Peel and grate carrots. Combine carrots and shallot, raisins, sunflower oil and parsley. Add salt and pepper.
  5. Take chicken fillets out of marinade and fry in a frying pan. Use long wooden sticks to make brochettes.
  6. Serve hot, with carrot salad slightly refrigerated.

SUGGESTION: Serve this dish with quinoa.

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