Sumac is a lemon tasting spice which is grown mostly in Africa and North America and I have started to use it as a marinade instead of lemon which is better as I find lemon very acidic.
The Zucchini Tzatziki was simply due to the fact that I had no cucumber, which is the usual recipe, but I did have a few courgettes. And you know - its rather good.
Ingredients:
3 chicken breasts
2 tbsp. sumac
1 tbsp. garlic powder
1 tbsp. olive oil.
salt & pepper
Method:
Cut the chicken into bite sizes pieces and put into a food/freezer bag. Add the other ingredients and massage into the chicken. Leave in the refrigerator to marinade for between 1-4 hours. When ready to cook, soak 4 wooden skewers in cold water for a few minutes and thread on the chicken. Turn grill to high and cook for about 10 minutes, turning a few times.
For the Zucchini Tzatziki:
Grate one medium zucchini and place in a clean tea towel or some muslin. Squeeze as much water out as you can by twisting the fabric. Put into a bowl with 150g low fat natural yoghurt, 1 grated clove of garlic, a squeeze of lemon juice, a dash of olive oil and salt & pepper. Stir to combine. Serve chilled with chicken kebabs, flatbreads and chilli sauce (I used the Mexican Chipotles recipe from the other day and it was delicious!)
Simple food - great taste!
