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Skewered Chicken With Aubergine

Chicken is often my “go to” for the BBC Radio Oxford recipes because it’s an inexpensive meat and so versatile. I use thigh meat for this recipe as I think it tastes better than breast and doesn’t dry out but if you like breast meat feel free to use it for this recipe just reduce the cooking time to 4-5 minutes on each side. You can cook the skewers on the BBQ if you prefer

Baharat seasoning is a Lebanese spice mix which can be bought in most supermarkets.

500g boneless, skinless chicken thighs, cut in half

Marinade

4 cloves garlic

60g natural yoghurt

1 tbsp harissa paste

1/2 tsp turmeric

2 tsp baharat seasoning

2 tsp lemon juice

1 tbsp olive oil

Aubergines

4 medium aubergines, cut into 2cm slices

80ml olive oil

1 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

1/2 tsp chilli flakes (optional)

Mix all the marinade ingredients in a bowl. Add the chicken pieces and coat all over with the marinade. Cover and leave in the fridge for a least an hour or overnight.

Thread the chicken onto skewers and either cook on the BBQ for 15-20 minutes turning a few times, or in the oven under a high grill.

Preheat the oven to 220C Put the aubergines in a bowl and sprinkle with the salt. toss them around to make sure they are all salted. Place on two baking trays lined with baking parchment. Generously coat all the slices on both sides and roast for 35 minutes.

Remove from the oven, place in a bowl, drizzle with olive oil and sprinkle with parsley, mint leaves and chilli flakes if using.

To serve, remove the chicken from the skewers, sprinkle the aubergine with herbs, chilli flakes a drizzle more of oil and a squeeze of lemon if you have some.

Skewered chicken with aubergine

Skewered chicken with augbergine

Jules
Chicken is often my "go to" for the BBC Radio Oxford recipes because it's an inexpensive meat and so versatile. I use thigh meat for this recipe as I think it tastes better than breast and doesn't dry out but if you like breast meat feel free to use it for this recipe just reduce the cooking time to 4-5 minutes on each side.
Baharat seasoning is a Lebanese spice mix which can be bought in most supermarkets.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
marinating 1 hr
Course Main Course
Cuisine North African
Servings 4 people
Calories 492 kcal

Ingredients
  

  • 500 g boneless, skinless chicken thighs cut in half

Marinade

  • 4 cloves garlic crushed
  • 60 g natural yoghurt
  • 1 tbsp harissa paste
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 2 tsp baharat seasoning
  • 2 tsp lemon juice
  • 1 tbsp olive oil

Aubergines

  • 4 medium aubergines cut into 2cm slices
  • 80 ml olive oil
  • 1 tbsp parsley leaves finely chopped
  • 1 tbsp mint leaves finely chopped
  • 1/2 tsp chilli flakes (optional)

Instructions
 

  • Mix all the marinade ingredients in a bowl. Add the chicken pieces and coat all over with the marinade. Cover and leave in the fridge for a least an hour or overnight.
  • Thread the chicken onto skewers and either cook on the BBQ for 15-20 minutes turning a few times, or in the oven under a high grill.
  • Preheat the oven to 220C Put the aubergines in a bowl and sprinkle with the 1/2 tsp salt. Toss them around to make sure they are all salted. Place on two baking trays lined with baking parchment. Generously coat all the slices on both sides with the olive oil and roast for 35 minutes.
  • Remove from the oven, place in a bowl, drizzle with olive oil and sprinkle with parsley, mint leaves and chilli flakes if using, they can be eaten hot or at room temperature
  • To serve, remove the chicken from the skewers, and serve with aubergine slices.

Nutrition

Calories: 492kcalCarbohydrates: 30gProtein: 29gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 121mgSodium: 770mgPotassium: 1427mgFiber: 14gSugar: 17gVitamin A: 316IUVitamin C: 14mgCalcium: 83mgIron: 3mg
Tried this recipe?Let us know how it was!

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