Ingredients with Measurements:
- 1 lb ground chicken
- 2 large eggplants
- 2 cloves garlic, minced
- 1/2 cup Greek yogurt
- 1/4 cup walnuts, chopped
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp allspice
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplants in half lengthwise and brush with olive oil. Grill until tender and lightly charred, about 10-12 minutes. Remove from heat and let cool.
3. Once eggplants are cool enough to handle, scoop out the flesh and place in a food processor or blender. Add minced garlic, Greek yogurt, salt, and black pepper. Blend until smooth and set aside.
4. In a large mixing bowl, combine ground chicken, tomato paste, red pepper paste, cumin, paprika, cinnamon, and allspice. Mix well.
5. Divide the chicken mixture into 8 equal portions and shape each portion into a long, thin kebab.
6. Grill the chicken kebabs for 8-10 minutes, or until cooked through.
7. To make the walnut sauce, toast chopped walnuts in a dry pan over medium heat until fragrant, about 3-4 minutes. Let cool.
8. In a small mixing bowl, combine the cooled walnuts and eggplant mixture. Mix well.
9. Serve the chicken kebabs with the walnut sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 340
Fat: 20g
Carbohydrates: 12g
Protein: 28g
Sodium: 670mg
Sugar: 6g
Fiber: 5g
Substitutions for ingredients:
- Ground lamb or beef can be used instead of chicken.
- Cashews or almonds can be used instead of walnuts.
- Regular yogurt can be used instead of Greek yogurt.
Variations:
- Add chopped fresh herbs such as parsley or mint to the walnut sauce for added flavor.
- Serve the chicken kebabs with a side of rice pilaf or grilled vegetables.
Tips and tricks:
- Make sure to brush the eggplants with olive oil before grilling to prevent them from sticking to the grill.
- If using wooden skewers for the chicken kebabs, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Storage instructions:
Store leftover chicken kebabs and walnut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken kebabs in the microwave or oven until heated through. Reheat walnut sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Arrange the chicken kebabs on a platter and drizzle the walnut sauce on top. Garnish with chopped fresh herbs and serve with grilled vegetables or rice pilaf.
Garnishes:
Chopped fresh herbs such as parsley or mint.
Pairings:
Grilled vegetables or rice pilaf.
Suggested side dishes:
Grilled vegetables or rice pilaf.
Troubleshooting advice:
- If the chicken kebabs are sticking to the grill, brush them with a little bit of olive oil before grilling.
- If the walnut sauce is too thick, add a little bit of water or olive oil to thin it out.
Food safety advice:
Make sure to cook the chicken kebabs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Alinazik kebab is a traditional Turkish dish made with grilled eggplant and ground meat. The addition of walnut sauce is a modern twist on the classic recipe.
Flavor profiles:
This dish has a smoky and slightly sweet flavor from the grilled eggplant, and a spicy and savory flavor from the seasoned ground chicken. The walnut sauce adds a creamy and nutty flavor to the dish.
Serving suggestions:
Serve this dish with a side of grilled vegetables or rice pilaf for a complete meal.
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Region: Turkish