LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT

February 17, 2019 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

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

PUTTING IT ALL TOGETHER:

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.