Chicken skewers with lemon sour cream

Ingredients for 6 servings:

• 1.2 kg chicken breast fillet(s)
• 1 organic lemon(s), zest and juice
• 1 tbsp honey
• 3 tbsp olive oil
• 1 tsp lemon pepper
• 1 tsp salt
• 1 organic lemon(s), zest and juice
• 2 cups of sour cream (20%), 250 g each
• possibly lemon balm, chopped
• e.g. salt and pepper
• 2 tbsp pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Cut the chicken breast into bite-sized pieces. Zest and juice an organic lemon. Prepare a marinade from lemon juice, olive oil, honey, lemon zest, salt, and lemon pepper. Marinate the chicken cubes in it for at least 1 hour, preferably overnight. Drain the meat cubes and roast. Season with salt and pepper, if desired. For the lemon sour cream, zest and juice the second lemon. Mix the sour cream, lemon juice, half the lemon zest, chopped lemon balm (optional), salt, and pepper, and season to taste. Roast the pumpkin seeds without fat. To serve, add the remaining lemon zest and pumpkin seeds to the sour cream. Pick up a chicken cube with a toothpick and dip it in the sour cream. Note: The chicken cubes are a hit at our cold buffet, and my kids love them.