Chicken Kebabs with Roasted Aubergine

October 17, 2016

Chicken takes on flavours so well and marinating the meat is the easiest way to prepare a tasty supper in advance. If you don't already use pomegranate molasses, you will after making this dish, it's sweet and sour taste is fantastic in marinades, dressings and roasted vegetables. My chicken is accompanied by roasted aubergine, feta and pomegranate seeds, one of my favourite sides. I can't recommend this recipe enough, it's packed with flavour and it's super healthy. 

 

Ingredients for Chicken Kebabs

2 good quality chicken breasts (cut into chunks)

3/4 minced garlic cloves

A handful of coriander chopped

1 red chilli

1 tbsp honey

1 tsp grain mustard

1 tbsp olive oil

1 tbsp pomegranate molasses 

1 tsp smoked paprika

1/4 tsp ground ginger

Salt and pepper

 

Ingredients for Roasted Aubergine 

2 aubergines

50g crumbled feta

2 handfuls of pomegranate seeds

1 handful of mint/parsley

Juice of half a lemon

2 tbsp olive oil

Salt and pepper

 

Instructions

Start by mincing together the garlic, chilli and coriander in a pestle and mortar, or chop into very small pieces. Add the remaining ingredients for the marinate and stir well. Put the chicken in a large mixing bowl and pour over the marinade, mixing well to make sure all the pieces are coated. Cover and refrigerate for 2 hours minimum, overnight is better.

 

Preheat your oven to 180 degrees and place the skewers in to soak if you are using wooden ones. 

 

Chop your aubergines in half, in half again and then into 2cm pieces. Place on a baking tray, pour on the olive oil and seasoning. Bake for around 30/40 minutes, until soft and coloured.


While the aubergine is cooking, turn on the grill to a high temperature. If you don't have a separate grill, you can cook the chicken in a griddle or frying pan. Take the chicken out of the fridge and divide the meat onto the pre soaked skewers. Arrange the skewers on the pan, ready to go under the grill.

 

Place the skewers under the grill to cook, they shouldn't take more than 5-7 minutes on each side, so keep an eye on them.

 

While the chicken is cooking remove the aubergine from the oven and allow to cool for a few minutes. Meanwhile combine the lemon, olive oil, seasoning and herbs in a small bowl. Pour the dressing over the aubergine and mix thoroughly. To finish sprinkle over your pomegranate seeds and feta.

 

Serve immediately and enjoy the wonderful flavours!

 

 

 

 

 

 

 

 

 

 

 

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