Six Cages on the Grill
Based on:
TypeSide dish
Serves4 people
DateOctober 4, 2026
Six mini cages in a row, full of tension and flavor, just like at the Surinamese airport.
Six small grilled zucchini cages, filled with sharp feta and spicy tomato, lined up like the seized bird cages from the news. The dish is tense and tangy, nodding to smuggling and discovery at the airport.
Ingredients
- 2 zucchinis
- 100 g feta cheese
- 100 g cherry tomatoes
- 2 tbsp capers
- 1 lemon (zest and juice)
- 1 red chili pepper
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Method
- Preheat the grill to high.
- Cut the zucchinis into six equal pieces, about 5-6 cm long. Carefully hollow out each piece into a cylinder, leaving the bottom intact.
- Chop the feta and cherry tomatoes. Mix with capers, lemon zest, lemon juice, finely chopped red chili, olive oil, oregano, salt, and pepper.
- Fill the zucchini cylinders with the mixture. Press down lightly.
- Grill the filled zucchinis for 8-10 minutes until lightly browned and soft.
- Arrange the six zucchini cylinders in a straight row on a serving board, like small cages. Place a thin strip of lemon peel as 'bars' over each cylinder.
Serving notes
- Serve on a wooden board for the 'confiscation' vibe.
- Add lemon wedges for extra tang.