Turkish Eggplant Kebab With Yogurt Marinated Chicken (Patlicanli Kebap)

An incredible combination of flavors and a healthy chicken dish! A real keeper!

Ingredients:

  • 3 pounds eggplant (2 medium aubergines eggplants)
  • 1 1/2 pounds boneless skinless chicken thighs (or chicken breast, skinned and cut in 4×4 cm, 1.6” x 1.6” chunks, 700 gr)
  • 2 red bell peppers (Romano pointy, or bell peppers, deseeded and sliced in chunks)
  • 1 green bell pepper (pointy or bell pepper, deseeded and sliced in chunks)
  • 1 yellow onion (medium onion, coarsely chopped)
  • 3 tablespoon olive oil
  • Salt and ground black pepper, to taste
  • FOR THE CHICKEN MARINADE
  • 4 to 6 garlic cloves, finely chopped
  • 30 ml yogurt (plain whole milk, 2 tablespoons)
  • 1/2 tablespoon tomato paste
  • 1 1/2 teaspoons cumin
  • 1/2 tablespoon hot pepper paste (Turkish, optional, or other equivalent hot pepper paste)
  • 1 teaspoon red pepper flakes
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil (to sauté the marinated chicken)
  • FOR THE SAUCE
  • 1/2 tablespoon red pepper paste (or 1-2 tsp. red pepper flakes)
  • 1/2 teaspoon tomato paste
  • 1 1/2 cups water

Source and recipe description: http://www.recipezazz.com/recipe/turkish-eggplant-kebab-with-yogurt-marinated-chicken-patlicanli-kebap-oven-style-26435 by: ForeverMama

 

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