Chicken kebabs with sweet potato puree and green pea and mint puree
4 servings
30 minutes
Chicken skewers with sweet potato and mint green pea puree is an exquisite dish inspired by the aromas of Chinese cuisine. Tender pieces of chicken breast paired with refreshing zucchini are infused with the smoky flavor of the grill and barbecue sauce, creating an appetizing contrast with the airy puree. Sweet potato adds a sweet, creamy touch to the dish, while green peas enhanced with mint bring a refreshing note. This combination of flavors makes the dish versatile—it can be served as a light summer dinner or festive treat. Its simplicity in preparation makes it perfect for culinary experiments, and its vibrant colors make it appealing on the table. This dish is a harmony of flavors and textures that can surprise and delight even the most discerning gourmet.
1
Cut the breasts into small pieces and thread them onto wooden skewers alternating with slices of peeled zucchini. Brush with barbecue sauce.
- Chicken breast: 8 pieces
- Zucchini: 1 piece
- Barbecue sauce: to taste
2
Preheat the grill or barbecue. Grill the chicken skewers for about 8 minutes until cooked. Transfer to a plate, cover with foil, and let sit for a while.
3
Peel the sweet potato, cut it into pieces, and boil in boiling water for about 7 minutes until soft. Drain, add cream, season with salt and pepper, and make a puree.
- Sweet potato: 1 kg
- Cream: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
4
Meanwhile, boil the peas in boiling water for 2 minutes until soft. Drain and mash. Add butter, salt, and pepper. Add finely chopped mint.
- Frozen green peas: 500 g
- Butter: 20 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Fresh mint: 23 g
5
Place the kebabs on a plate, next to them put mashed potatoes and pea puree.