Servings: 4 – Preparation: 15 minutes – Marinade: 30 minutes to 24 hours – Cooking: 11 minutes
Ingredients
- 4 thighs, removed from the bones and halved
- 1 jar of Shish Taouk Al’Fez marinade mixture
- Salt and pepper to taste
SALAD WITH CABBAGE AND TRANGEL
- 1 cucumber cut into slices
- 500 ml (2 cups) kale, minced
- 1 clove garlic, minced
- 30 ml (2 tablespoons) mayonnaise
- 120 ml (8 tablespoons) lemon juice
- 60 ml (4 tablespoons) olive oil
- 60 ml (4 tablespoons) Tahini Al’Fez
- 90 ml (6 tablespoons) mint leaves, chopped
- Salt and pepper to taste
LoC
- 60 ml (4 tablespoons) maple syrup
- 1 clove garlic, minced
- 5 ml (1 tablespoon) Al’Fez harissa
- Salt and pepper to taste
Preparation
Step 1
Put the chicken in a bowl, add the Shish Taouk marinade and let it marinate for 30 minutes to 24 hours.
step 2
Preheat the grill to maximum.
Step 3
On the grill, fry the thighs, 3 minutes on each side, then continue, in indirect cooking, with the lid closed, 5 minutes.
Step 4
Meanwhile, for the salad, combine the cucumber, kale, garlic, mayonnaise, lemon juice, olive oil, tahini and mint leaves in a bowl. Check the spices.
Step 5
For dipping, in a small bowl combine the maple syrup, garlic, harissa. Check the spices.
Step 6
Place the prepared salad on each plate, place the chicken piece on top and top with a dip.
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