Chicken yep


a summer barbecue classic





Ingredients (for 6 medium yeps) :

100g (4 oz) of yep rice mix
280 ml water3 tomates
1 cucumber
1 big onion
1 lettuce
1 lemon
4 chicken breasts / filets
a handful of black olives
a few of basil or coriander leaves
1 tbsp soy sauce
salt & pepper



chicken yep

Rinse the vegetables. Cut the salad in strips, dice tomatoes, cucumber and olives.

Cut thin slices of onion. Chop chicken filets and let it marinate / soak in the juice of half of the lemon, a tablespoon of olive oil, soy sauce, basil or coriander and pepper.
Then, prepare skewers with 4 or 5 chunks of chicken.

Stir the yep mix into water. Add a pinch of salt.

Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake). Cook for 1 to 2 minutes . It is not necessary to cook it both sides.

Flip the yep on a lightly oiled plate.Let it cool down for a minute or 2 before handling.

In parallel, start cooking the chicken on a barbecue or in a hot pan.

Fill with a bed of salad, tomatoes, cucumber and olives.
Mix the rest of the lemon juice with 2 spoons of olive oil and drizzle over the yeps.
Top with one or two chicken skewers, and your Chicken yep is ready!



How to prepare a yep


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