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Barbecued yoghurt-marinated drumsticks with warm Greek potato salad
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Budget-friendly family meal by Curtis Stone for a taste of summer.
Ingredients:
  • 40.00 ml Greek style yoghurt 1kg
  • 27.30 gm extra-virgin olive oil
  • 20.00 ml finely chopped fresh flat-leaf parsley
  • 1 tsp fine lemon zest from 1/2 lemon
  • 5.30 gm fresh lemon juice from 1/2 lemon
  • 2 cloves garlic, crushed
  • 5.00 gm Brand ground paprika
  • 1/2 tsp Brand ground coriander
  • 1.25 gm Brand ground cumin
  • 2.40 gm sea salt
  • 1/4 tsp Brand cayenne pepper
  • 700g chicken drumsticks
  • 1/2 lemon
  • 36.40 gm extra-virgin olive oil
  • 45g olive
  • 2 spring onions, thinly sliced
  • 500g brushed potatoes, peeled, cut into 2-3cm cubes
  • 35g Danish feta cheese, from the deli, crumbled
  • 20.00 ml chopped fresh mint
  • 1 radish, finely diced
Instructions:
  • In a large bowl, combine yogurt, oil, parsley, lemon zest and juice, garlic, paprika, coriander, cumin, salt, and cayenne. Add the chicken and mix until well coated. Refrigerate for at least 1 hour, up to 2 days.
  • Preheat the barbecue to medium heat. Place the chicken on the grilling grate, cover the barbecue, and grill for approximately 30 minutes, flipping occasionally, until the chicken is fully cooked, golden brown, and has beautiful grill marks.
  • In a large bowl, combine grated lemon zest, freshly squeezed lemon juice, olive oil, olives, diced onion, and season generously with salt and pepper. Set aside for serving.
  • Steam the potatoes until just tender, drain them, then coat them with the olive mixture. Add feta and mint, season with salt and pepper, sprinkle radish over the salad, and serve warm with the chicken.

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