Chicken kebabs
Ingredients
- 400 g chicken breast, skin and bones removed, chopped
- 1 egg white, slightly beaten
- 1 tbsp lemon juice
- 2 tbsp double cream
- 1 garlic clove, finely chopped
- 1 tsp mild prepared mustard
- salt, white pepper
- 10-12 rosemary twigs
- plain flour
- knob of butter
- 150 g sour cream
- 2 tsp runny honey
- salt
Method
- 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).
- Mix sour cream, honey and salt and serve as a dip with the rosemary kebabs.