This text is part of the special book Plaisirs
A recipe inspired by the season of garlic harvesting and barbecues! A great way to enhance this oregano plant that you may have in the vegetable garden or in your planters. Delicious for summer grilling, this style marinade shish taouk can very well be prepared to be taken camping, with the aim of enjoying a 100% local feast in the heart of nature.
Ingredients
8 chicken thighs
½ cup (125 ml) plain yogurt
2 tbsp. (30 ml) verjuice*
1 large garlic clove, micro-grated (or finely chopped)
2 tbsp. (30 mL) chopped fresh oregano
½ tsp. 1/2 tsp (2.5 mL) ground Gorria pepper
1 C. 1/2 tsp (5 mL) salt
Preparation
In a large bowl, combine all the marinade ingredients. Taste and adjust the seasoning if necessary, keeping in mind that this is what will season the poultry: we therefore aim for the marinade to be a little more salty and acidic than if it were a ready-to-eat preparation. -eat.
Add the poultry to the marinade and massage well. Refrigerate at least four hours or ideally overnight.
Variant
Replace the garlic with 1 tbsp. (15 ml) minced garlic flowers at the start of the barbecue season. The thighs can be replaced by breasts cut into pieces. In winter, replace fresh oregano with dried oregano. Oregano can also be combined with thyme and/or rosemary.
Trick
Double the recipe and get pieces of poultry shish taouk extra grilled to garnish sandwiches or salad meals the next day!
*The verjuice comes from the pressing of immature grapes. The result: a product without alcohol, without maturation and without fermentation which can very well replace lemon juice or vinegar in a 100% local recipe. It can, for example, be used in vinaigrettes or to deglaze sauces.
This content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.
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