Ingredients: serves 4
For the skewers: 4 boned half breasts of chicken (21-24 2/3 oz/60-70 dkg), 2 tablespoon soy sauce,
2 tablespoon freshly squeezed lime juice, 2 tablespoon sesame oil
Sauce: 3 1/2 oz/10 dkg roasted unsalted hazelnuts, 3 not too thick cleaned scallions, 2 cloves garlic
(1 level teaspoon garlic cream), 1 level teaspoon curry powder, 1 level teaspoon ground cumin seeds, 1/2 teaspoon ground coriander seeds, 1 teaspoon honey, 2-3 teaspoon soy sauce, 8 3/4 oz/2 1/2 dl water

Cut the boned half chicken breasts in half horizontally and unfold them so they are no thicker
than a finger’s width. Next, cut them into long pieces the width of your small finger. Prepare 8 small skewers and dividing the meat so the skewers hold equal amounts, wind them around the skewers poking them through a few times, otherwise they
would fall off. Puree the ingredients for the
hazelnut cream in a blender of food processor, it need not be completely smooth. Transfer the sauce
into a small pot and cook on medium heat, stirring, for about 3 minutes while it thickens slightly. Place the skewers on a hot grill rack. Blend the soy sauce, lime juice and sesame oil together. Brush the skewered meat with the mixture and roast them over hot charcoal embers for about 6-7 minutes, turning
the skewers a few times. Serve immediately with hot hazelnut sauce.

Words of Wisdom
The meat may be roasted in the traditional
manner as well: marinate the meat, push through the skewers and cook in a large skillet in a bit of
oil for 3-4 minutes on each side.

Preparation time: 30 minutes
Calories per serving: 464
Skill: Easy to prepare