Lebanese Chicken Skewers with Zucchini Babaghanoush
Servings 6
Ingredients
Lebanese chicken
- 2 pounds chicken thighs boneless, skinless, cut into bite-size chunks
- ¼ cup olive oil
- juice of ½ lemon
- 8 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon ground allspice
- 1 red onion cut into large chunks
Zucchini babaghanoush
- 5 large zucchini (about 2 ½ lbs)
- 1 garlic clove minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- ½ cup Greek yogurt plain
- salt and pepper
- 2 tablespoons chopped fresh dill
- lemon wedges for serving
- pita bread for serving optional
Instructions
- Marinate the chicken. Combine chicken with olive oil, lemon juice, garlic, tomato paste, paprika, salt, black pepper, cumin, coriander, and allspice until well mixed. Let sit for at least 1 hour or overnight in the fridge.
- Meanwhile, make zucchini babaghanoush. Place zucchini on a sheet pan and broil on high for 45 minutes - 1 hour or until deeply browned on all sides. Rotate zucchini throughout to brown evenly. Remove from heat and let cool slightly.
- Preheat oven to 425 degrees F.
- When zucchini is cool enough to handle, peel off skin and discard. Place zucchini in a colander and let sit for 10 minutes to drain excess liquid.
- Mash zucchini with garlic and lemon juice in a large bowl. Slowly add olive oil while mixing. Add Greek yogurt, stirring until combined. Season with salt and pepper and set aside.
- Skewer chicken alternating with red onion. Place skewers on a sheet pan and roast in the oven for 10 minutes. Flip over the skewers and roast for another 5 minutes or until chicken is cooked and lightly charred.
- Remove chicken from the oven and place on a plate. Sprinkle fresh dill on top and serve with zucchini babaghanoush, lemon wedges, and pita bread, if desired.
Notes
If using bamboo skewers, soak them in water for 1 hour before using.
You can cook the chicken skewers on the grill instead.
