Chicken fillet kebab goes well with the spicy vegetable sauté. Chicken fillet must first be marinated, and then cooked into kebabs in the oven. Vegetables are pan-fried with curry paste and soy sauce.
Summary
| Course | Side Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Chicken fillet (diced) – 3 halves
- Juice of 1 lime
- Ginger root (peeled and finely grated) – 2.5 cm
- Red chili pepper (seeded and cut into thin strips) – 1 pc.
- Vegetable oil – 2 tbsp
- Onions (cut into thin strips) – 1 pc.
- Garlic (chopped) – 2 cloves
- Eggplant (cut into slices) – 1 pc.
- Zucchini (cut into thin slices) – 2 pcs.
- Bulgarian red pepper (seeded and cut into 4 parts) – 1 pc.
- Curry paste – 2 tbsp
- Soy sauce – 2 tbsp
- Brown sugar – 1 teaspoon
- Boiled rice for garnish
Print Recipe
Pin Recipe Instructions
- Pre-marinate the chicken kebab. Fold the chicken fillet into a deep bowl. Add lime juice, ginger and chili and mix well. Cover the bowl with a lid or plastic wrap and refrigerate so that the fillets are well marinated, for 3-4 hours.
- Soak 8-12 bamboo sticks in cold water 30 minutes before stringing the meat on them.
- Pieces of chicken fillet strung on bamboo skewers and fry the chicken skewers in the oven for about 8-10 minutes, turning occasionally.
- Meanwhile, in a wok or other large skillet, heat the oil, pour the onion and garlic into the pan, fry, stirring occasionally, for about 1-2 minutes. Add eggplant, zucchini, and bell pepper. Fry, stirring occasionally, for about 4-5 minutes. Add the curry paste, soy sauce, and sugar to the pan and cook for about 1 minute.
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