Summary

Ingredients

• 1 onion (s), finely diced
• 2 tablespoon olive oil
• 0.5 teaspoon ½ cayenne pepper
• 1 pinch cumin
• 500 g chicken breast fillet (s)
• 1 tablespoon sesame seeds, roasted in a dry pan
• 2 stalks mint, cut
• 200 g yourt, Greek
• 100 ml coconut milk
• salt and pepper

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Instructions

1. Wash and pat dry 500g chicken breast fillets. Cut them either lengthways into strips or into coarse cubes. Thread onto 8 wooden or metal skewers.
2. Mix 1 finely diced onion with 2 tablespoon olive oil, 0.5 teaspoon cayenne pepper, and 1 pinch of cumin. Brush the mixture onto the chicken.
3. Heat a non-stick pan over medium-high heat without adding any oil or fat. Fry the skewers for 8 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 74°C / 165°F).
4. While the chicken cooks, finely chop 2 stalks of mint. In a bowl, combine half of the 1 tablespoon roasted sesame seeds with the mint, 200g Greek yogurt, and 100ml coconut milk. Season with salt and pepper to taste.
5. Divide the sauce among 4 bowls and sprinkle each with the remaining sesame seeds. Serve with the skewers.