Chicken Kebab Tonnato Recipe
Ingredients
| 1/2 onion, finely diced | ||
| 1/2 carrot, finely diced | ||
| 1/2 celery stick, finely diced | ||
| Garlic | 2 Clove (5gm), finley diced | |
| 1/2 teaspoon soft thyme leaves | ||
| Bay Leaf | 1 | |
| Olive oil | 2 Tablespoon | |
| 110 g tinned tuna in brine, drained | ||
| 4 tinned anchovy fillets | ||
| Dry white wine | 150 Milliliter | |
| Chicken stock | 150 Milliliter | |
| 300 ml low-fat yogurt | ||
| Salt | 1 Pinch | |
| black pepper | 1 | |
| 2 x 175 g skinless chicken breast, cut into 1.5 cm dice | ||
| Olive-oil spray | ||
Directions
Cook the onion, carrot, celery, garlic, thyme and bay leaf in the oil until the onion is soft but not brown.
Add the tuna, anchovies, white wine and stock and simmer for 20 minutes or until 100 ml liquid remains.
Remove the bay leaf and blend the mixture in a food processor until smooth.
Allow to cool, then fold in the yogurt.
Season with black pepper to taste.
Thread the chicken on to 4 satay or cocktail sticks, spray lightly with oil and grill for 3 minutes on each side.
Season with a little salt and black pepper.
Serve the hot kebabs with the cold tuna sauce.
Add the tuna, anchovies, white wine and stock and simmer for 20 minutes or until 100 ml liquid remains.
Remove the bay leaf and blend the mixture in a food processor until smooth.
Allow to cool, then fold in the yogurt.
Season with black pepper to taste.
Thread the chicken on to 4 satay or cocktail sticks, spray lightly with oil and grill for 3 minutes on each side.
Season with a little salt and black pepper.
Serve the hot kebabs with the cold tuna sauce.
Chef
