Chicken skewers marinated with lemon, saffron, sumac and grilled on the bbq, raw ratatouille salad
BBQ, Gluten free, Vegetables and Fruits, Poultry
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 60 min
Preheat your BBQ at 425 °F
Cut the chicken in cubes, peel and dice the onion.
Remove the seeds from the pepper and dice it. Slice the lemon.
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.
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.
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.
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...
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.
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.
In a plate, add a large spoon of vegetables then a skewer on top. Baste with some marinade reduction.
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