Chicken

Lemon and oregano chicken skewers with grilled eggplant

Name: Lemon and oregano chicken skewers with grilled eggplant
Yield: 4
Ingredients: Juice of ½ lemon; 2 tsp dried oregano; 2 garlic cloves, crushed; 100ml extra virgin olive oil; 10 chicken thigh fillets (around 1kg), cut into 4cm pieces; 1 large eggplant, cut into wedges; 5 medjool dates, pitted and chopped; ½ cup (80g) smoked almonds, toasted, chopped; 2 tbs extra virgin olive oil; Warmed flatbreads; Sliced apple; Flat-leaf parsley; Mint; Hummus

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https://healthimprovements.info/recipes/lemon-oregano-chicken-skewers-grilled-eggplant/145os64t — Lemon and oregano chicken skewers with grilled eggplant

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by Hayden Quinn

Feb 10, 2019

“Marinate the chicken overnight if you’re planning ahead” - Hayden Quinn.

Juice of ½ lemon
2 tsp dried oregano
2 garlic cloves, crushed
100ml extra virgin olive oil
10 chicken thigh fillets (around 1kg), cut into 4cm pieces
1 large eggplant, cut into wedges

Date and smoked almond salad

5 medjool dates, pitted and chopped
½ cup (80g) smoked almonds, toasted, chopped
2 tbs extra virgin olive oil
Juice of ½ lemon

To serve

Warmed flatbreads
Sliced apple
Flat-leaf parsley
Mint
Hummus

Method

1.

Combine lemon juice, oregano, garlic and ¼ cup (60ml) oil in a large bowl, season, add chicken and toss to coat. Thread chicken onto 8 metal skewers. Place on a tray, cover and refrigerate for 10 minutes to marinate (or longer if time allows).
2.

Heat a barbecue or grill pan to mediumhigh. Brush eggplant with remaining oil. Grill for 3 minutes each side or until charred and tender. Place on a plate and cover loosely with foil to keep warm. Grill skewers, turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes.
3.

For salad, place all the ingredients in a bowl and stir to combine.
4.

Place flatbreads on a platter, spread with hummus, top with eggplant, skewers, apple slices, date salad and herbs, and serve.