Chicken Kabob

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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 1148kcal

Equipment

  • wooden skewers

Ingredients

Baba Ganoush

  • 1 medium Eggplant
  • 2 TBSP Tahini paste
  • 1.5 TBSP Lemon juice
  • 1 TBSP Extra-virgin olive oil more for serving
  • 1 clove Garlic
  • 1/4 tsp Salt
  • Fresh parsley Finely chopped for garnish
  • Pinch Smoked paprika
  • Pinch Red pepper flakes optional

Dressing

  • 3/4 TBSP Lemon juice
  • 1 cloves Garlic pressed or grated
  • 1/3 tsp Lemon zest
  • 1/3 tsp Pomegranate molasses
  • 1/8 tsp Dried mint
  • 1/8 tsp Salt
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil

Fried Pita Bread

  • 1 TBSP Extra-virgin olive oil
  • 2 Pita bread cut into triangles

Fattoush

  • 2 cups Romaine lettuce chopped
  • 1/3 Tomato diced
  • 1 Cucumber quartered
  • ¼ cup Green bell pepper chopped
  • 2 Radish diced
  • 2 TBSP Scallions sliced
  • 1 TBSP Fresh parsley chopped

Kabobs

  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP Lemon juice
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • 2 Chicken breast boneless skinless cut into cubes
  • Wooden skewers

Seasoning

  • Salt
  • Black pepper to taste

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
  • Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
  • Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes (optional).
  • Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
  • Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
  • In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make a marinade. Add the chicken cubes to the marinade and toss to coat. Let it marinate for about 15 minutes.
  • Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
  • Preheat a grill or grill pan over medium-high heat.
  • Thread the marinated chicken cubes onto skewers.
  • Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
  • Remove the skewers from the grill and let them rest for a few minutes.
  • Add the fried pita bread to the salad immediately before serving.
  • Serve the skewers with fattoush, baba ganoush, pita, and sparkling water.

Nutrition

Calories: 1148kcal | Carbohydrates: 75g | Protein: 56g | Fat: 70g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1751mg | Potassium: 1364mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1108IU | Vitamin C: 24mg | Calcium: 300mg | Iron: 4mg

Chicken Kabob

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings 2
Calories 1148 kcal

Equipment

  • wooden skewers

Ingredients
 
 

Baba Ganoush

  • 1 medium Eggplant
  • 2 TBSP Tahini paste
  • 1.5 TBSP Lemon juice
  • 1 TBSP Extra-virgin olive oil more for serving
  • 1 clove Garlic
  • 1/4 tsp Salt
  • Fresh parsley Finely chopped for garnish
  • Pinch Smoked paprika
  • Pinch Red pepper flakes optional

Dressing

  • 3/4 TBSP Lemon juice
  • 1 cloves Garlic pressed or grated
  • 1/3 tsp Lemon zest
  • 1/3 tsp Pomegranate molasses
  • 1/8 tsp Dried mint
  • 1/8 tsp Salt
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil

Fried Pita Bread

  • 1 TBSP Extra-virgin olive oil
  • 2 Pita bread cut into triangles

Fattoush

  • 2 cups Romaine lettuce chopped
  • 1/3 Tomato diced
  • 1 Cucumber quartered
  • ¼ cup Green bell pepper chopped
  • 2 Radish diced
  • 2 TBSP Scallions sliced
  • 1 TBSP Fresh parsley chopped

Kabobs

  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP Lemon juice
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • 2 Chicken breast boneless skinless cut into cubes
  • Wooden skewers

Seasoning

  • Salt
  • Black pepper to taste

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
  • Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
  • Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes (optional).
  • Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
  • Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
  • In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make a marinade. Add the chicken cubes to the marinade and toss to coat. Let it marinate for about 15 minutes.
  • Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
  • Preheat a grill or grill pan over medium-high heat.
  • Thread the marinated chicken cubes onto skewers.
  • Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
  • Remove the skewers from the grill and let them rest for a few minutes.
  • Add the fried pita bread to the salad immediately before serving.
  • Serve the skewers with fattoush, baba ganoush, pita, and sparkling water.

Nutrition

Calories: 1148kcalCarbohydrates: 75gProtein: 56gFat: 70gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 43gTrans Fat: 0.02gCholesterol: 135mgSodium: 1751mgPotassium: 1364mgFiber: 8gSugar: 7gVitamin A: 1108IUVitamin C: 24mgCalcium: 300mgIron: 4mg
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