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Hähnchen‑Kebab mit Regenbogen‑Slaw
Ein aromatischer Hähnchen‑Kebab im indischen Stil, mariniert in Joghurt, Gewürzen und etwas Passata, serviert mit einem bunten Gemüse‑Slaw aus Karotten, Rot‑ und Weißkohl, Rote Bete, Fenchel und frischen Kräutern. Schnell auf dem Grill‑ oder Bratrost gebraten, perfekt für ein leichtes Abendessen.
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Cost Breakdown
Critical Success Points
- • Marinade gründlich anrühren und das Hähnchen mindestens 2 Stunden marinieren.
- • Spieße nicht zu dicht bestücken, damit das Fleisch gleichmäßig gart.
- • Pfanne richtig heiß sein, um die gewünschte leichte Verkohlung zu erreichen.
Safety Warnings
- • Rohes Hähnchen immer gründlich waschen und Hände sowie Oberflächen danach desinfizieren.
- • Das Fleisch muss eine Kerntemperatur von mindestens 75 °C erreichen.
- • Vorsicht beim Umgang mit der heißen Grillpfanne – Handschuhe verwenden.
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