Chicken Breast Skewers with Vegetables

5 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 1 bud Fresh chicory
  • 1 pod Paprika Spitz
  • 1 whole Red Onion
  • 1 small Cartrot


  • 1 Eßl. Honey
  • 1 toe Fresh garlic
  • 1 Eßl. Curry paste green (or red)
  • 3 Eßl. Soy sauce (or apple juice)


  • Prepare the marinade by mixing the paste and honey and apple juice (had no soy sauce) with the garlic clove. It should then cool in the refrigerator for 20 minutes. During this time, the vegetables are cut into pieces (please peel the peppers) so that they can be put on the wooden sticks. Same with the chicken, cut into large pieces.
  • Once that is done, take the marinade out of the refrigerator and turn the meat in it. Alternate with the vegetables like a shish kebab. Then add some oil or coconut fat to the pan (spread with a brush so you need less) and then fry on all sides. When the skewers are through, sauté the rest of the vegetables that I cut into very small cubes in the pan. The rest of the marinade can be added to the pan with the vegetables.
  • Brings more taste. Taste how you want it. Arrange, I took the rest of the chicory, the leaves and poured in the vegetables. Bon appetit PS: I apologize for the sharpness of the image, I currently have a different clip
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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