Chicken del Sol
Ingredients
• 4 portions of boned meat
from the chicken thigh
• 2 tbsp BBQ rub of your choice
• 1 tbsp rapeseed oil
For the zucchini:
• 2 green zucchini
• 1 yellow zucchini
• 3 tablespoons olive oil
• ½ lemon juice
• Grated peel of ½ lemon
• Salt
• Sugar
For the cream:
• 4 tablespoons of set yoghurt, 10% fat
• 4 tbsp sour cream, 24% fat
• 1 tbsp olive oil
• Juice of ½ lemon
• Grated peel of ¼ lemon
• 1 tsp garlic, finely grated
• Salt
• Sugar
• 1 tsp isot*
• 1 tbsp Nana mint, cut into fine strips
cut
preparation
Cut the chicken into bite-sized pieces and marinate with the remaining ingredients. Then put on skewers and grill over direct heat.
Cut the zucchini lengthways into slices and grill on both sides over direct heat until slightly crisp. Then marinate with the remaining ingredients.
For the cream base, stir all ingredients except the isot and mint until smooth and season to taste. Fold in the garlic and add the isot and nana mint.
(*) Isot is a typical Turkish spice based on crushed chili peppers from the Turkish city of Urfa. Isot has a smoky, sweet and earthy taste. The peppers are originally red and turn black through the fermentation process in which they are cut open after harvesting and dried in the sun for a week during the day - at night they are wrapped in cloths so that they sweat. Isot has a medium level of spiciness.
FIRE&FOOD Issue 4-2016
