Fried chicken skewers with dill cucumber cheese sauce
Ingredients
| 200 g | WOERLE processed cheese (8 "Fine & Light" cheese wedges, 25 g each) |
|---|---|
| 800 g | chicken breast fillet |
| 100 ml | olive oil |
| 30 ml | lemon juice |
| 2 TL | Honey |
| 2 | sprigs of rosemary |
| 75 g | pickles |
| 2 TL | Dill, finely chopped |
| 4 EL | cucumber water |
| 1 TL | Mustard |
| Oil for frying | |
| salt and pepper |
Preparation
Step 1:
Cut the chicken fillet into small, not too thick cubes. Mix olive oil, lemon juice and honey for the marinade. Place chicken fillets in a bowl with marinade, salt and pepper. Add the sprigs of rosemary and leave to marinate in the fridge for 30 minutes.
Step 2:
Finely dice the cucumber for the sauce. Mash the cheese wedges with a fork and mix with the cucumber water (puree with a hand blender for a finer sauce). Add cucumbers, dill and mustard. salt and pepper.
Step 3:
Place the chicken fillet pieces on the skewers and sear on all sides in a pan with a little oil. Serve with sauce.
