Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken breast into 2.5 cm cubes and 400 grams of tempeh into similar-sized cubes.

2. 2

   In a large bowl, whisk together 250 ml of kefir, 4 minced garlic cloves, 2 tablespoons of chopped fresh dill, 1 teaspoon of sweet paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of vegetable oil to create the marinade.

3. 3

   Add the cubed chicken and tempeh to the marinade, ensuring all pieces are well coated, then cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

4. 4

   Thread the marinated chicken and tempeh pieces alternately onto 8 to 10 skewers, being careful not to overcrowd them.

5. 5

   Prepare a charcoal grill for medium-high direct heat, ensuring the coals are glowing and covered with a light ash, then brush the grill grates lightly with 1 tablespoon of vegetable oil.

6. 6

   Place the skewers on the hot grill and cook for 10 to 15 minutes, turning every few minutes, until the chicken is cooked through with an internal temperature of 74°C and the tempeh is nicely browned and slightly crisp.

7. 7

   While the skewers are grilling, mix 2 tablespoons of fresh dill, 2 tablespoons of fresh parsley, 2 minced garlic cloves, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl, then squeeze the juice of 1 lemon over the mixture.

8. 8

   Serve the grilled chicken and tempeh skewers hot, sprinkled generously with the fresh herb and garlic mixture.