Smoke and spice chicken kebabs with smoky cauliflower hummus

Name: Smoke and spice chicken kebabs with smoky cauliflower hummus
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 2 tsp Smoked Sea Salt; 2 tsp baharat spice mix; 6 (about 750g) chicken thigh fillets, cut into 4 cm pieces; 1 eggplant, cut into 2½ cm cubes; 1/3 cup (80ml) extra virgin olive oil, plus extra; Seeds of 1/2 pomegranate; 1 1/2 cups mixed herbs, small leaves (dill, mint and basil), plus extra; 1 small red onion, thinly sliced into rings; Zest and juice of 1/2 lemon; 1 garlic clove, crushed; Warmed flatbread (we used Greek pita), to serve; 1 small cauliflower, cut into small florets; 2 garlic cloves; 1/4 cup (70g) hulled tahini; 1/3 cup (80ml) extra virgin olive oil (optional); Juice of 1 lemon; 1 tsp ground cumin

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Smoke and spice chicken kebabs with smoky cauliflower hummus

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Dry brining with Maldon Smoked Sea Salt results in tender, juicy and flavourful chicken - it’s a simple process that requires minimum fuss. You will need 8 metal skewers for this recipe.

2 tsp Maldon Smoked Sea Salt
2 tsp baharat spice mix
6 (about 750g) chicken thigh fillets, cut into 4 cm pieces

EGGPLANT SALAD

1 eggplant, cut into 2½ cm cubes
1/3 cup (80ml) extra virgin olive oil, plus extra
Seeds of 1/2 pomegranate
1 1/2 cups mixed herbs, small leaves (dill, mint and basil), plus extra
1 small red onion, thinly sliced into rings
Zest and juice of 1/2 lemon
1 garlic clove, crushed
Warmed flatbread (we used Greek pita), to serve

CAULIFLOWER HUMMUS

1 small cauliflower, cut into small florets
2 garlic cloves
1/4 cup (70g) hulled tahini
1/3 cup (80ml) extra virgin olive oil (optional)
Juice of 1 lemon
1 tsp ground cumin

Method

1.

Combine smoked sea salt and baharat spice mix in a large bowl, then add chicken, turning to coat. Thread chicken onto 8 metal skewers, place onto a tray and chill for 1 hour.
2.

Heat a chargrill pan or barbecue to high heat and grease. Lightly brush the extra oil over the chicken, then place chicken skewers on the grill, turning regularly, for 8-10 minutes until cooked through and caramelised.
3.

Meanwhile, preheat the oven to 200°C. Line two baking trays with baking paper. Place eggplant onto one of the trays, drizzle with 2 tbs olive oil, season with ½ tsp smoked sea salt. Roast for 25-30 minutes until tender and golden. Set aside to cool completely.
4.

Place cauliflower on the remaining tray, drizzle with 2 tbs oil and season with 1 tsp smoked sea salt. Roast for 20-25 minutes until tender. Set aside to cool completely.
5.

For the eggplant salad, place roasted eggplant, pomegranate, herbs and onion in a bowl. Combine lemon zest, juice, garlic and remaining oil in another bowl and season with smoked sea salt and ground black pepper. Pour half the dressing mixture over eggplant, tossing to combine.
6.

For the hummus, place roasted cauliflower florets into a blender with garlic, tahini, olive oil if desired (for smoother consistency), lemon juice, cumin and ¼ cup (60ml) water. Whiz until smooth, then season with ground pepper.
7.

Spread cauliflower hummus onto serving plates and top with chicken kebabs and eggplant salad. Drizzle over remaining dressing and scatter with extra smoked sea salt. Serve with warm flatbread alongside.