Zucchini and chicken skewers

Ingredients for 1 servings:

• 400 g chicken breast or turkey breast
• 1 lemon(s)
• 3 tbsp oil, optional
• 1 red chili pepper(s)
• 1 small can of pineapple
• 2 zucchini, small
• 2 red bell peppers
• 200 ml vegetable stock
• 200 g sour cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Squeeze the lemon, mix half of the juice with the oil, and season the marinade with salt. Halve the chili pepper, deseed it, and cut it into small pieces. Add half of it to the marinade, then marinate the diced meat in it for at least an hour. Drain the pineapple, wash and deseed the bell pepper, then cut it into strips. Wash the zucchini and dice it. Now thread everything onto wooden skewers, alternating the meat, pineapple, bell pepper, and zucchini. Season the finished skewers with salt and pepper, then fry them well in hot clarified butter. Cook with the lid closed over low heat for about 10 minutes, remove from the pan, and set aside. Now pour the vegetable stock into the hot pan and bring to a boil once, remove from the heat, and stir in the sour cream. Season to taste with pepper, lemon juice, and the remaining chili. Return the skewers to the heat.