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Chicken Skewers with Roasted Eggplant Salad and Baked Fries

Chicken Skewers with Roasted Eggplant Salad and Baked Fries

Elite Jakob
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Course Main Dish, Side

Ingredients
  

Eggplant Salad

  • 2 medium eggplants
  • Salt and pepper
  • 2 Tablespoons olive oil

Chicken Skewers

  • 2 chicken breasts
  • 4 Tablespoons olive oil
  • Salt and pepper
  • 2 Tablespoons capers
  • 1/2 Tablespoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 lemon, juice only
  • 4-5 wooden skewers (optional but makes it easier to pick up)

Carrots and Potato Baked Fries

  • 2 carrots
  • 2 medium potatoes
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • Pepper

Tahini Sauce

  • 1/2 cup raw tahini
  • 1/2 cup water
  • 1/2 teaspoon salt

Additional Ingredients for plating

  • Tomato
  • Chopped parsley
  • 2 pitas cut to wedges
  • 1 Tablespoon harissa (optional)

Instructions
 

Eggplant Salad

  • Preheat oven to 425 F
  • Cut the eggplants in half, tip to tip and score with XX on their cut side.
  • Sprinkle with oil, salt and pepper
  • Place them cut side down on a sheet pan lined with parchment paper and bake for 15 minutes before adding chicken and fries.
  • While eggplant is in the oven, prepare the chicken and fries.

Chicken Skewers

  • Cut the chicken breast to 1”x1” cubes and place in a small bowl.
  • Add the seasoning and toss well to coat.
  • Place the chicken pieces on the skewers.

Carrots and Potato Baked Fries

  • Peel and cut the carrots and potatoes to sticks, about 5”x1/2”.
  • Place in a bowl, season and toss.
  • After the eggplant has cooked for 15 minutes, remove tray from oven and add the chicken and fries. Return tray to 425 F oven and bake for 30 minutes, so total cooking time for eggplant will be 45 minutes and total cooking time for chicken and fries will be 30 minutes.

Tahini Sauce

  • In a small bowl add tahini, water and salt and whisk. Start slowly to dissolve the tahini and increase the speed until a lighter paste forms. If it’s too loose, add 2 tablespoons raw tahini; if it’s too thick add 2 tablespoons of water.

To Assemble and Plate

  • Remove the tray from the oven and using a spoon, scrape the baked white flash of the eggplant onto the tray.
  • Use a potato masher and mash the eggplant just enough to break it down. Season with salt and pepper.
  • Drizzle the tahini all over the chicken and the eggplant.
  • Serve with grated tomato or a tablespoon of harissa on top of the eggplant.
  • Sprinkle parsley and place pita wedges near the eggplant.
  • Take a piece of pita and load it with eggplant salad and a piece of chicken and enjoy.