INGREDIENTS
- 1.5 kg (3.3 lbs) deboned chicken legs
- 22 g (0.77 oz) sea salt (fleur de sel)
- 1.5 g (0.05 oz) white peppercorns
- 4 g (0.14 oz) mild curry powder
- 3 g (0.1 oz) granulated garlic
- 1.5 (0.05 oz) teaspoon savory
- 1 large onion
- 4 red sweet peppers
- 70 ml (2.37 fl oz) white wine
- 50 ml (1.7 fl oz) sunflower oil
For the sauce:
- 200 g (7 oz) mayonnaise
- 6 g (0.2 oz) brown sugar
- 2 g (0.07 oz) pulped garlic
- 1 g (0.025 oz) smoked paprika
- 3 g (0.1 oz) fresh ginger grounded
- 6 g (0.2 oz) soy sauce
- 4 g (0.14 oz) lemon juice
PREPARATION
Place the deboned chicken legs inside a vessel and add the wine. Mix well while massaging. Leave it for a few minutes to absorb the wine. Meanwhile, prepare the spices and salt in a mortar. Mix the meat once more and add the spices gradually. Add and mix, until you have added all the spices.
Slice the onion into thin slices and add it after the spices. Lastly, add the sunflower oil and mix once more. Leave it to marinate for 4-5 minutes in the fridge.
For the sauce:
Inside a glass bowl, add the sugar, garlic, ginger, paprika, soy sauce, and lemon juice. Stir well until the sugar has melted. Leave it for a few minutes and then strain it using a thin strainer so that you keep only the juice, which will be a reddish liquid with a fine scent. Add the liquid into 200 g (7 oz) of mayonnaise and mix it until you get an even mixture. Keep the sauce covered in the fridge.
COOKED ON amber.q A
COOKING
Inside the charcoal case of your grill, pile up the charcoals alongside. Make a pile of equal length to your roasts. Place the kindling on top -alcohol-soaked cotton- and light it. The charcoals light upside down, from top to bottom, easily, quickly, and without smoke. While waiting for the charcoals, skewer your kontosouvli. Skewer alternately meat and pepper. Tip: To avoid the pepper pieces splitting, create a hole with your knife beforehand. Start and finish every skewer with a piece of chicken.
When the charcoals are fully lit, spread them and add charcoal ash on top to decrease the emitting heat. Grill over medium heat so that your chicken roast turns out fully grilled and you don't burn the edges of the peppers. Grill until the internal temperature is at least at 75°C (167°F) and they have a nice roast color.
Remove them when they are fully grilled and leave them covered to rest and cool down for 6-7 minutes. Meanwhile, you can grill your Cypriot-style pita bread. Slice the chicken kontosouvli into small pieces along with the peppers. Add a layer of sauce to the pita first, then fill it with chicken and peppers. Enjoy it with your friends and especially with your young little folks!
Happy Grilling, everyone!
