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4 Serves
95 Mins
In a large bowl, combine the chicken with yogurt, tomato paste, garlic, lemon juice, salt, pepper, and mixed herbs. Cover and refrigerate for at least 60 minutes to marinate.
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SpanishVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
41 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
912 mg / 1,250 mgPotassium
1402 mg / 4,700 mgSodium
765 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
358 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Thread the marinated chicken pieces onto bamboo skewers.
Heat olive oil in a large frying pan over medium-high heat. Sear the chicken skewers until they are golden brown on all sides.
Transfer the skewers to a baking pan and cook in a preheated oven at 190°C for 20 minutes until the chicken is fully cooked through.
Remove the skewers from the oven and let them rest for 5 minutes before serving.
26
g42
g11
g
