Marinated Charred Chicken and Smoked Eggplant Yogurt Bowl
Marinated Charred Chicken and Smoked Eggplant Yogurt Bowl
Ingredients
For the Marinated Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
For the Smoked Eggplant Yogurt (Babaganoush)
- 1 large globe eggplant
- 1/2 cup plain whole milk yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 tablespoon chili oil with sesame seeds, for drizzling
For the Cinnamon Bulgur Wheat
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 1 cup bulgur wheat, medium grain
- 1 3/4 cups chicken stock
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Fresh Salad
- 1 cup cucumber, diced
- 1 cup roma tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
For Assembly and Garnish
- 4 lemon wedges
- 4 romaine lettuce leaves
- 4 pita bread, warmed
- 1/2 cup garlic yogurt sauce, or tahini sauce, as needed
- 1/4 cup fresh mint leaves, for garnish
Instructions
- 1
Begin by marinating the chicken. In a large bowl, combine the chicken pieces, plain yogurt, smoked paprika, garlic powder, onion powder, ground cumin, ginger-garlic paste, salt, and black pepper. Toss thoroughly until all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the smoked eggplant. Preheat your oven to 400°F (200°C) or prepare a grill for direct heat. Pierce the eggplant several times with a fork. Place the eggplant directly over a gas burner flame, on a hot grill, or on a baking sheet in the oven. Char the eggplant, turning occasionally, until the skin is completely blackened and blistered, and the flesh is very soft and collapsing. This will take about 15-20 minutes on a burner/grill or 30-40 minutes in the oven.
⏱️ 20 min•🌡️ 400
- 3
Once charred, immediately transfer the hot eggplant to a bowl and cover tightly with plastic wrap or place it in a sealed aluminum foil packet. Let it steam for 15-20 minutes to loosen the skin and continue cooking the flesh. Once cooled enough to handle, peel off the blackened skin. Discard the skin and transfer the soft eggplant flesh to a blender or food processor.
⏱️ 20 min
- 4
To the blender with the eggplant, add the plain yogurt, tahini, lemon juice, minced garlic, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Transfer the smoked eggplant yogurt (babaganoush) to a serving bowl and drizzle with chili oil with sesame seeds. Set aside.
⏱️ 10 min
- 5
Prepare the bulgur wheat. In a medium saucepan, heat olive oil over medium heat. Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the bulgur wheat and stir for 1 minute to lightly toast. Pour in the chicken stock, add ground cinnamon and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the bulgur is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 30 min
- 6
While the bulgur cooks, prepare the fresh salad. In a medium bowl, combine the diced cucumber, diced roma tomatoes, sliced red onion, and chopped fresh cilantro. Squeeze fresh lemon juice over the salad and add salt. Toss gently to combine. Set aside.
⏱️ 10 min
- 7
Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring not to overcrowd them. Heat a cast iron pan or grill pan over medium-high heat until very hot. Lightly oil the pan. Place the chicken skewers on the hot pan and cook for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice charred marks. The internal temperature should reach 165°F (74°C).
⏱️ 20 min - 8
To assemble the bowls, place a bed of romaine lettuce leaves in each serving bowl. Spoon a generous portion of the cinnamon bulgur wheat next to the lettuce. Add a scoop of the smoked eggplant yogurt. Arrange 2 chicken skewers in each bowl. Add a portion of the fresh salad. Garnish with fresh mint leaves and a lemon wedge. Serve immediately with warm pita bread and extra garlic yogurt or tahini sauce on the side, as desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Charred Chicken and Smoked Eggplant Yogurt Bowl
For the Marinated Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
For the Smoked Eggplant Yogurt (Babaganoush)
- 1 large globe eggplant
- 1/2 cup plain whole milk yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 tablespoon chili oil with sesame seeds, for drizzling
For the Cinnamon Bulgur Wheat
- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 1 cup bulgur wheat, medium grain
- 1 3/4 cups chicken stock
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Fresh Salad
- 1 cup cucumber, diced
- 1 cup roma tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
For Assembly and Garnish
- 4 lemon wedges
- 4 romaine lettuce leaves
- 4 pita bread, warmed
- 1/2 cup garlic yogurt sauce, or tahini sauce, as needed
- 1/4 cup fresh mint leaves, for garnish
Instructions
- 1
Begin by marinating the chicken. In a large bowl, combine the chicken pieces, plain yogurt, smoked paprika, garlic powder, onion powder, ground cumin, ginger-garlic paste, salt, and black pepper. Toss thoroughly until all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the smoked eggplant. Preheat your oven to 400°F (200°C) or prepare a grill for direct heat. Pierce the eggplant several times with a fork. Place the eggplant directly over a gas burner flame, on a hot grill, or on a baking sheet in the oven. Char the eggplant, turning occasionally, until the skin is completely blackened and blistered, and the flesh is very soft and collapsing. This will take about 15-20 minutes on a burner/grill or 30-40 minutes in the oven.
⏱️ 20 min•🌡️ 400 - 3
Once charred, immediately transfer the hot eggplant to a bowl and cover tightly with plastic wrap or place it in a sealed aluminum foil packet. Let it steam for 15-20 minutes to loosen the skin and continue cooking the flesh. Once cooled enough to handle, peel off the blackened skin. Discard the skin and transfer the soft eggplant flesh to a blender or food processor.
⏱️ 20 min - 4
To the blender with the eggplant, add the plain yogurt, tahini, lemon juice, minced garlic, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Transfer the smoked eggplant yogurt (babaganoush) to a serving bowl and drizzle with chili oil with sesame seeds. Set aside.
⏱️ 10 min - 5
Prepare the bulgur wheat. In a medium saucepan, heat olive oil over medium heat. Add the sliced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the bulgur wheat and stir for 1 minute to lightly toast. Pour in the chicken stock, add ground cinnamon and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the bulgur is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 30 min - 6
While the bulgur cooks, prepare the fresh salad. In a medium bowl, combine the diced cucumber, diced roma tomatoes, sliced red onion, and chopped fresh cilantro. Squeeze fresh lemon juice over the salad and add salt. Toss gently to combine. Set aside.
⏱️ 10 min - 7
Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring not to overcrowd them. Heat a cast iron pan or grill pan over medium-high heat until very hot. Lightly oil the pan. Place the chicken skewers on the hot pan and cook for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice charred marks. The internal temperature should reach 165°F (74°C).
⏱️ 20 min - 8
To assemble the bowls, place a bed of romaine lettuce leaves in each serving bowl. Spoon a generous portion of the cinnamon bulgur wheat next to the lettuce. Add a scoop of the smoked eggplant yogurt. Arrange 2 chicken skewers in each bowl. Add a portion of the fresh salad. Garnish with fresh mint leaves and a lemon wedge. Serve immediately with warm pita bread and extra garlic yogurt or tahini sauce on the side, as desired.
⏱️ 10 min