Grilled Chicken Skewers with Salad

Ingredients

• 800 g boneless chicken thighs
• 1 handful coriander leaves
• 2 fresh garlic cloves
• 0.5 lemon (juice)
• 1 tsp liquid honey
• 2 tbsp olive oil
• 200 g Cherry tomatoes
• 1 cucumber
• 1 orange bell pepper
• 1 Carrot
• 2 Spring Onions
• 2 stems basil
• 2 tbsp white balsamic vinegar
• chili flakes
• 2 tbsp olive oil
• Salt

Instructions

1. 1.

   Rinse the chicken, pat dry and cube. Wash coriander leaves, shake dry and finely chop. Set aside a little for garnish; add the rest with the chicken to a bowl. Peel garlic and mince into it. Add lemon juice, honey and olive oil, mix well. Cover and refrigerate for at least 30 minutes to marinate.

2. 2.

   For the salad, wash and halve tomatoes. Wash cucumber, peel, cut lengthwise in half, scoop out seeds and cube halves. Wash bell pepper, halve, deseed and cube. Peel carrot and slice into thin strips or grate. Wash spring onions, trim and slice into thin rings. Shake basil, dry, pluck leaves and cut into strips.

3. 3.

   Combine all prepared salad ingredients in a bowl with vinegar, chili flakes, remaining olive oil and salt; let mingle.

4. 4.

   Thread chicken pieces onto skewers and grill over medium heat, turning regularly for 5-7 minutes until cooked through. Finish by sprinkling with remaining coriander and seasoning with salt.

5. 5.

   Taste the salad and serve alongside the grilled skewers.