Henderl Shashlik

Stir the oil with the next 6 ingredients. Cut chicken fillet into cubes, place in a large enough bowl, pour oil marinade over and turn fillet cubes in it to the other side. Leave to stand for 20 minutes.

Meanwhile, clean, rinse and dry fennel, bell bell pepper and zucchini. Cut fennel and bell bell pepper into pieces, zucchini into slices. Alternate with chicken filet cubes on four skewers. Brush with remaining oil marinade, roast in coated frying pan over medium heat for about 10 minutes, turning frequently to the other side. Salt, pour brandy or cognac, flambé. Remove skewers and keep warm with lid closed.

Hörzu television magazine

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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