Lemon Chicken Skewers
with fried shallot rice and a cucumber bell pepper salad
Ingredients
- Chicken strap
- Wooden Skewers
- Lemon
- Basmati Rice
- Shallot
- Pepper(s)
- Cilantro
- Lebanese Cucumber(s)
- Vegetable Broth Cube(s)
Necessary elements
Pan, Bowls,Slotted spoon, Saucepan.
1. Bring a saucepan with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook for 10-12 minutes over low heat.
2. Thinly slice the shallot and the cucumber. Chop the herbs. Zest the lemon. Cut the bell pepper into thin strips. Put the chicken strips in a bowl with the lemon zest, the juice of half a lemon, a drizzle of oil, salt and pepper.
3. Put the cucumber in a bowl with the bell pepper, the cilantro, a drizzle of oil, salt and pepper. Mix.
4. Warm up a drizzle of vegetable oil in a pan over medium-high heat. Cook the shallot 3-4 minutes or until the shallot is colored and crispy. Remove with a slotted spoon and place on a cutting board. Chop the shallot and add it to the cooked rice.
5. In a bowl, toss the chicken strips with a drizzle of oil and the lemon zest, add salt and pepper. Thread the chicken onto the skewers. Add the skewers to the pan and cook 4-6 minutes on each side over medium heat or until the center is cooked.
6. Serve the chicken skewers with the rice, the salad and the lemon juice to taste. Bon appétit!