Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast, cut into small cubes
- 2 medium eggplants, peeled and chopped into small pieces
- 2 medium onions, chopped
- 2 medium tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 1/2 cup walnuts, finely chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup water
- 1 tbsp. lemon juice
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine chicken, onions, garlic, olive oil, salt, black pepper, paprika, and cumin. Mix well and let marinate for 10 minutes.
3. Thread chicken onto skewers, alternating with eggplant and tomato pieces.
4. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
5. While the skewers are cooking, prepare the walnut sauce. In a small bowl, mix together chopped walnuts, Greek yogurt, water, lemon juice, and parsley until well combined.
6. Serve the chicken and vegetable skewers hot with the walnut sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 14g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Eggplant can be substituted with zucchini or bell peppers.
- Walnuts can be substituted with almonds or pistachios.
Variations:
- Add chopped fresh mint to the walnut sauce for a refreshing twist.
- Serve the skewers over a bed of rice or with pita bread.
- Add diced bell peppers to the chicken and vegetable mixture for extra flavor and color.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make sure to cut the chicken and vegetables into small, uniform pieces for even cooking.
- If using a grill pan, make sure to heat it up before adding the skewers to prevent sticking.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange skewers on a platter and drizzle with walnut sauce. Garnish with chopped fresh parsley and lemon wedges.
Garnishes:
Chopped fresh parsley, lemon wedges
Pairings:
Serve with a side of tabbouleh salad or roasted vegetables.
Suggested side dishes:
Tabbouleh salad, roasted vegetables
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
- If the vegetables are not tender, grill for a few more minutes until they are cooked to your liking.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Alinazik kebab is a traditional Turkish dish that originated in the Gaziantep region of Turkey. It is typically made with grilled eggplant, ground meat, and yogurt sauce.
Flavor profiles:
Savory, smoky, nutty
Serving suggestions:
Serve hot with a side of tabbouleh salad or roasted vegetables.
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Region: Turkish