Grill Skewer and Chicken Balls with Chickpea Salad (Wolfgang and Caro Bosbach)

Chop up the chicken breast with the chopper, finely grate the zucchini, chop the spring onions and herbs into small pieces. Mix with the spices, panko crumbs and egg, form small balls and grill.

Divide the chicken drumsticks into thighs and lower legs, cut into the meat down to the bone. Season the skin side with salt and zaatar.

Cook on the skin side until the meat is almost white on the top. Turn briefly.

Place the shallots with their skins on the embers. When they are softly cooked, cut open the root side and press out of the skin.

Remove the bones from the legs, cut the meat into bite-sized pieces and place them alternately on a skewer with the shallots.

For the tahini sauce, mix all ingredients to a creamy sauce.

Drain the chickpeas, halve the carrots and quarter them lengthways.

Roast the chickpeas and carrots in the Dutchoven with a little sunflower oil, add cardamom, allspice and cumin just before the end of the cooking time.

Remove the chickpeas from the grill, mix with the tomatoes and cucumber. Season to taste with dill, tomato vinegar and lemon. Arrange the lettuce and the grilled carrots in the middle of the plates, then place the skewer and the meatball at an angle. Spread the tahini sauce against the edge with a swing.