“Gourmet Gluten-Free German Lunch: Grilled Herb Chicken Skewers with Potato Rösti & Creamy Mushroom Sauce”
This gourmet gluten-free German lunch recipe features mouthwatering grilled herb chicken skewers with crispy potato rösti and a rich, creamy mushroom sauce. Perfect for special occasions, this flavorful dish is an elevated culinary experience.
Allergens
Dairy (heavy cream), Tree Nuts (not in recipe)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 russet potatoes
- 1 small onion
- 8 oz button mushrooms
- 1 cup heavy cream
- Fresh parsley, thyme, and rosemary
- Olive oil
- Salt and pepper
- Gluten
- free all
- purpose flour
- Garlic
- Lemon zest
Instructions
- Prepare the grilled herb chicken skewers by marinating the chicken thighs in a mixture of olive oil, garlic, lemon zest, salt, and freshly chopped parsley, thyme, and rosemary for at least 30 minutes.
- Slice the potatoes into thin, even rounds and soak them in cold water to remove excess starch.
- For the creamy mushroom sauce, sauté sliced button mushrooms in butter until tender, then add heavy cream and simmer until slightly thickened. Season with salt and pepper.
- Cook the potato rösti by draining, drying, and parboiling the potato rounds before pan frying them to achieve a crispy, golden crust.
- Grill the chicken skewers over medium heat until fully cooked, basting with additional marinade as needed.
- Serve the grilled herb chicken skewers atop the potato rösti, generously drizzled with the creamy mushroom sauce.
Chef’s Insight
To achieve a perfect texture for the potato rösti, ensure that they are evenly sliced and properly drained before cooking.
Notes
Fresh herbs elevate the flavors of this dish; use fresh rather than dried whenever possible.