Hayden Quinn

BBQ · Lunch

17 February 2019

Lemon & Oregano Chicken Skewers with Grilled Eggplant

First published in delicious.

Lemon and oregano chicken skewers with smoky grilled eggplant. Fresh, simple Mediterranean flavours.

Serves
4
Prep
35 mins
Cook
10 mins
Difficulty
Easy
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Lemon & Oregano Chicken Skewers W/ Grilled Eggplant, recipe by Hayden Quinn

Ingredients

Date and smoked almond salad

To serve

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 medium–high. Brush eggplant with remaining oil. Grill for 3 minutes each side or until charred and tender.
  3. 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.
  4. For salad, place all the ingredients in a bowl and stir to combine.
  5. Place flatbreads on a platter, spread with hummus, top with eggplant, skewers, apple slices, date salad and herbs, and serve.

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