Chicken skewers with mustard and rosemary butter

Chicken skewers with mustard and rosemary butter

Total: 46 min. | Active: 30 min.
Low Carb
Nutritional value / person: 462 kcal
, Fat: 21 g
, Carbohydrate: 12 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mustard and rosemary butter

60 g butter, soft
2 tbsp rosemary, finely chopped
1 tbsp coarse-grain mustard
1 tbsp mild mustard
¼ tsp salt
a little pepper


8 chicken breasts (each approx. 100 g)
1 ½ tbsp white flour to dust
4 spring onions
8 wooden skewers
½ tsp salt
a little pepper

Fennel salad

2 tsp coarse-grain mustard
2 tbsp white balsamic vinegar
2 tbsp olive oil
salt and pepper to taste
2 fennel, cut into slices approx. 2 mm thick
1 bunch radish incl. green parts, radish thinly sliced, a little of the green parts roughly torn
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How it's done

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Mustard and rosemary butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the rosemary and mustard, season.


Dust the chicken with the flour and shake off the excess. Thread 4 chicken breast pieces alternately with 2 spring onions onto the 4 skewers, season, brush on both sides with half the butter. Cover and chill the remaining butter.

Fennel salad

Mix the mustard, balsamic and oil, season. Add the fennel, radish and radish greens, mix.

Charcoal/gas/electric grill

Grill the skewers over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side, cut into 4 skewers, serve with the fennel salad and the rest of the butter.

Good to know
Tip: Soften the wooden skewers in water for approx. 30 mins. to prevent them from burning during cooking.

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