- Balsamic vinegar - 2/3 Cups
- honey - 1/3 cup
- mustard - 2 Art. spoons
- olive oil - 1/4 cup
- chicken cutlets - 24 pieces
- seasonings Dukka - 1 glass
- Parmesan cheese - 1/4 Cups
- For salad: brussels sprouts - 220 grams
- garlic - 2 teeth
- unsalted butter - 1 1/2 Art. spoons
- olive oil - 1 st. a spoon
- pine nuts - 2 Art. spoons
1. Prepare a chicken shish kebab. Prepare 24 skewers. If you use bamboo sticks, soak them for 30 minutes in water before use. Preheat the oven to 175 degrees. Mix balsamic vinegar and honey in a small saucepan over medium heat. Cook until the mixture is reduced by almost half, from 10 to 15 minutes. Cool it down. In a small bowl, mix mustard and olive oil, season with salt and season with ground black pepper. Roll the chicken in a mustard mixture. Mix the Dukka seasoning and grated cheese in a shallow pan and mix thoroughly. 2. Roll each piece of chicken in the mixture. Chicken on skewers. Put on a baking tray and bake until golden brown, about 25 to 30 minutes. Serve shish kebab with honey sauce. 3. Cut the Brussels sprouts in half. Grind the garlic. In a frying pan, melt 1 tablespoon butter in butter on moderate heat, add garlic and fry, stirring, until pale golden in color. Put in a bowl. Reduce the heat to a weak one and add cabbage to one layer. Sprinkle with pine nuts and add salt to taste. Fry cabbage until crisp and golden in color, about 15 minutes. Put the cabbage in a bowl, add the garlic and the remaining 1/2 tablespoon of butter in a frying pan and simmer on moderate heat, stirring until the pine nuts become pale golden in color, for about 1 minute. Put the mixture on cabbage and sprinkle with ground black pepper. Serve chicken skewers with salad.
Servings: 2-3