Chicken kebab with green sauce
Votes: 21
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 370, total fat 21 G., saturated fats 3 G., proteins 40 G., carbohydrates 4 G., fiber 2 G., cholesterol 125 mg, sodium 180 mg, sugar 1 G.
Calories 370, total fat 21 G., saturated fats 3 G., proteins 40 G., carbohydrates 4 G., fiber 2 G., cholesterol 125 mg, sodium 180 mg, sugar 1 G.
Traditional Italian pesto sauce is made with basil, olive oil, pine nuts, and pecorino cheese, but you can make it without the extra calories and dairy fat. To do this, replace the cheese with avocado. It will give the sauce the same creamy and smooth texture. Serve it with grilled chicken skewers or any other meat. It can also be used to make delicious sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg skinless and boneless chicken breast, cut into 2.5 cm pieces.
- 4 tbsp olive oil + extra for greasing the grill grate
- Zest of 1 lemon + 2 tbsp. l. juice
- 1/4 cup pine nuts
- 1 cup fresh basil
- 1 clove garlic, crushed and peeled
- 1 large ripe avocado
- Special equipment: 6 metal skewers, 30 cm long, or 12 bamboo skewers, 15 cm long.
We recommend
Recipes with similar ingredients: chicken breasts, pine nuts, Avocado, basil
Cooking the dish according to the recipe:
- Preheat an outdoor grill or grill pan to medium heat.
In a large bowl, combine 1 tablespoon of olive oil and lemon zest. Add the chicken to the oil and toss to coat. Season with salt and pepper. Thread the chicken pieces onto metal or bamboo skewers. - In a small skillet over medium heat, stirring frequently, toast the pine nuts until light golden brown, 3-4 minutes. Let cool.
- Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt, and a pinch of ground black pepper in a food processor. Process to a coarse paste. Add the avocado, lemon juice, and the remaining 3 tablespoons olive oil and process until smooth.
- Grill the chicken, turning frequently, until cooked through, 5-7 minutes. Serve with a spoonful of green sauce.
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