Charred Drone Platter

Ingredients

• 800 g chicken fillet
• 2 tbsp smoked paprika powder
• 1 tbsp chili powder
• 2 cloves garlic
• 1 lemon (juice and zest)
• 2 tbsp olive oil
• 8 eggs
• 2 red onions
• 2 red bell peppers
• 1 cucumber
• 4 tbsp Greek yogurt
• 1 tbsp honey
• salt and pepper

Method

1. Mix paprika, chili powder, crushed garlic, lemon zest and juice, olive oil, salt and pepper into a marinade.
2. Slice the chicken fillets into long, thin strips. Marinate for at least 30 minutes.
3. Boil the eggs for 8 minutes until hard, peel and halve them.
4. Slice the red onions into rings, peppers into strips, cucumber into diagonal slices.
5. Grill the chicken strips on high heat until well charred but still juicy.
6. Mix yogurt with honey and a pinch of salt for a sauce.
7. On each plate, cross 2 chicken strips in a drone shape (long body with cross 'arms').
8. Place halved eggs as rotors at the ends of the 'arms'.
9. Garnish around with red onion, pepper and cucumber for color and tension.
10. Serve with the yogurt sauce on the side.

Serving notes

• Serve on a dark plate for the burnt silhouette effect.
• Sprinkle extra chili flakes for more tension.