Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper.
2. Add eggplant, chicken, onion, and bell pepper to the bowl and toss to coat.
3. Thread the chicken, eggplant, onion, and bell pepper onto the soaked wooden skewers, alternating between the ingredients.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
6. Remove from the grill and let rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 12g
Protein: 20g
Fiber: 4g
Substitutions for ingredients:
- You can substitute chicken with tofu or shrimp for a vegetarian or pescatarian version of this recipe.
- You can use zucchini or squash instead of eggplant.
Variations:
- Add cherry tomatoes or mushrooms to the skewers for extra flavor.
- Serve with tzatziki sauce or hummus for dipping.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut the chicken and vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the skewers, leave some space between the ingredients for even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the skewers on a platter with a side of tzatziki sauce or hummus for dipping.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a side of rice or quinoa.
Suggested side dishes:
- Greek salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the chicken is cooking too quickly, move it to a cooler part of the grill or reduce the heat.
- If the vegetables are not cooking evenly, cut them into smaller pieces.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw chicken.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the grilled chicken and vegetables, with hints of cumin and paprika.
Serving suggestions:
Serve with a side of rice or quinoa and a Greek salad for a complete meal.
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Region: Turkish