Grill plate \"with everything\"

Name: Grill plate \"with everything\"
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 TABLESPOONS Curry; 7-10 Tbsp salt, pepper; 100 ml Oil; 4 Chicken filets (approx. 200 g each); 300 g Tomatoes; 1 Garlic clove; 7 Stem(s) flat leaf parsley; 300 g Greek cream yoghurt; 2 (approx. 500 g) Courgette; 2 TABLESPOONS Olive oil; 250 g Ciabatta

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 TABLESPOONS Curry
7-10 Tbsp salt, pepper
100 ml Oil
4 Chicken filets (approx. 200 g each)
300 g Tomatoes
1 Garlic clove
7 Stem(s) flat leaf parsley
300 g Greek cream yoghurt
2 (approx. 500 g) Courgette
2 TABLESPOONS Olive oil
250 g Ciabatta

Directions

1
For the chicken marinade mix curry, 1 1⁄2 tsp salt and 1 1⁄2 tsp pepper. Stir in oil. Wash the meat and dab dry. Cut the fillets in half lengthwise and crosswise, so that 4 small steaks are made from each chicken fillet.
2
Spread the meat with curry oil, cover and chill for at least 1 hour.
3
For the dip, wash the tomatoes, cut them into quarters, remove seeds and finely dice the flesh. Peel garlic and dice very finely. Wash parsley, shake dry and chop leaves finely. Mix yoghurt, garlic and parsley.
4
Season to taste with salt and pepper. Stir in the tomatoes. Cover and chill.
5
Clean and wash the courgettes and peel them lengthwise into thin slices with a peeler or vegetable slicer. Season with salt and pepper and mix with olive oil.
6
Cut the bread into thin slices and grill it on the hot grill for about 1 1⁄2 minutes on each side. Grill zucchini slices on the hot grill for about 1 minute on each side and take them off.
7
Finally, remove the meat from the marinade, drain and place on a hot grill. Grill for about 4 minutes on each side.
8
Arrange bread, zucchini and chicken on a plate. Add dip. Or serve as a turret.