Slice chicken into even sized pieces and sprinkle with Vegeta Natur.
Cook beans and carrots together in salted water. Cook vegetables to al dente, drain and cool under a spray of cold water. Cut several beans into pieces the same size as the chicken.
Cut one carrot into slices and, if larger, trim into squares. Alternate placing meat with vegetables on skewers.
Beat the eggs and add salt, and coarsely grind cornflakes in an electric chopper. Dip prepared skewers in egg and then in cornflakes.
In a broad pan, heat oil (2 cm depth) and fry skewers on all sides until golden brown. Place skewers on paper towels to absorb excess grease.
Serve crispy skewers with vegetables, sprinkle with ground colourful pepper, and drizzle with olive oil.
This dish will be perfectly accompanied by a sauce made from 150 g Green yogurt, 1 tablespoon mayonnaise and ½ teaspoon of Vegeta Natur.