Smoke from the grill, a yogurt marinade blistering at the edges, fresh mint on warm flatbread: Dammann Frères’ Gunpowder Tea Bags N°38, lively and vegetal with notes of green almond, give the chicken a subtle, unexpected edge.
Serves 4 · 25 min + 2 h marinating
- Brew 2 tea bags of Gunpowder N°38 in 1/2 cup (125 ml) of water at 176°F (80°C) for 3 minutes, then remove them and let cool.
- Mix 1/4 cup (60 ml) of the tea with 1/2 cup (125 g) of plain yogurt, 1 grated garlic clove, 1 tsp of ground cumin, 1 tsp of paprika, the juice of 1/2 lemon and salt.
- Cut 1 1/2 lb (700 g) of chicken breast into cubes, coat them with the marinade and refrigerate for 2 hours.
- Thread onto skewers and grill for 10 to 12 minutes, turning often, until cooked through (165°F / 74°C inside), then serve with fresh mint and flatbread.
The star of this recipe: Gunpowder Tea Bags N°38, by Dammann Frères.
