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Chicken skewers marinated with lemon, saffron, sumac and grilled on the bbq, raw ratatouille salad

BBQ, Gluten free, Vegetables and Fruits, Poultry

Ingredients

Recipe for 4

Chicken Skewers

4 Unit(s)
Chicken breast
1 Unit(s)
Lemon
1 Unit(s)
Onion
1 Unit(s)
Red pepper

Marinade

1 Unit(s)
Lemon
0.50 Unit(s)
Onion
10 Unit(s)
Saffron pistil
1 Tsp
Sumac
100 Ml
Olive oil
1 Tbsp
Soy sauce
1 Clove(s)
Crushed garlic

Ratatouille salad

2 Unit(s)
English cucumber
1 Unit(s)
Yellow pepper
1 Unit(s)
Red pepper
1 Unit(s)
Green pepper
4 Unit(s)
Tomato
0.50 Unit(s)
Onion
2 Unit(s)
French shallot
1 Unit(s)
Lemon
2 Sprig(s)
Mint
2 Sprig(s)
Tarragon
6 Sprig(s)
Chives

Balsamic dressing

1 Tbsp
Balsamic vinegar
1 Tbsp
Dijon mustard
120 Ml
Olive oil
  • Salt and pepper

Preparation time: 60 min

Preheat your BBQ at 425 °F

  • Prep

    Skewers

    Cut the chicken in cubes, peel and dice the onion.
    Remove the seeds from the pepper and dice it. Slice the lemon.

    Marinade

    Peel and grate the onion. Zest the lemon and press the juice.
    Mix all the ingredients in a bowl. Add the chicken cubes and mix well. Put aside in the fridge for 1 hour.

    Salad

    Wash the vegetables and put them aside on a table cloth. Cut the cucumber lenghtwise and remove the seeds.
    Dice the cucumber and the other vegetables.
    Finely chop the onion and the shallot.

    Dressing

    In a bowl, whip all the ingredients together, season to taste with salt and pepper.
    Tear off mint and tarragon leaves from the sprigs and chop. Finely chop the chives.

  • Skewers

    On a metal skewer, thread a cube of chicken, then 2 pieces of onions, a red pepper, a slice of lemon fold in halves. Start again from the chicken...

    Marinade

    Reduce the rest of the marinade in a pot at low heat. Add a crushed garlic clove and spoon of soya sauce.

    Season the chicken skewers, cook on the BBQ when hot. Turn often and cook for about 5 minutes or until nice and caramelized.
    Finish the cooking on the top grill of the BBQ.

  • Salad

    In a large bowl, mix togetehr all the vegetable dices as well as the shallot and onion.

    Pour the dressing and fresh herbs and mix. Season to taste with salt and pepper.

  • Plating

    In a plate, add a large spoon of vegetables then a skewer on top. Baste with some marinade reduction.

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