Maxfacts

Chicken kebabs

Ingredients

Method

  1. Blend chicken pieces, egg white, lemon juice, cream, garlic and mustard to a thick paste, season. Divide meat into 10-12 portions and roll into small balls (on a little flour), flatten slightly. Remove needles from middle 5-6 cm section of the rosemary twigs, wrap meat around twigs. Gently fry in butter until well cooked (8 to10 minutes).
  2. Mix sour cream, honey and salt and serve as a dip with the rosemary kebabs.