Chicken Skewers with Grilled Bread and Currant Chutney

For the grilled bread, dissolve the yeast in lukewarm water. Knead with flour, salt, chopped herbs and the oil with a dough hook to a smooth dough. Cover and let rest for about 15 minutes.

Form dough into a roll and divide into 8 pieces. Grind each piece of dough into a ball and let rest, covered, for another 20 minutes.

Shape into patties on a floured work surface and bake on the grill or in the oven at 220 °C top heat for about 3 minutes on both sides.

For the skewers, trim chicken fillet, cut into rough cubes (approx. 5 pieces/breast). Peel onion and cut into coarse wedges. Wash and clean bell bell pepper, cut in half and remove seeds. Then cut into approx. 3 x 3 cm cubes. Cut zucchino into 1 cm thick slices.

Alternate meat and vegetables on wooden skewers. Salt, pepper and brush with a little olive oil. Sear all around in a heated pan or on the grill.

Finely chop the thyme and rosemary and sprinkle over the skewers at the end.

For the chutney, cut the onions into wedges and finely chop the rosemary. Heat some olive oil in a small pot, sauté the onion slices in it with the rosemary until colorless. Add coriander seeds and sauté briefly. Deglaze with balsamic vinegar and stir in the jam. Simmer for approx. 4-5 minutes and then cover and allow to cool.

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