Armenian Chicken Kebab

 

 

In the spirit of my DNA results again, I took a try at a traditional Armenian dish. Kebab! The combination of the spice flavors with the creamy yogurt and lemon juice was amazing.

 

Ingredients:

• 2 boneless skinless chicken breasts
• 1 cup Greek yogurt
• 1/4 cup lemon juice
• 2 tbs Olive oil
• 1 tbs ginger powder
• 1 tbs salt
• 3 tbs smoked paprika
• 2 tsp minced garlic
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 small eggplant
• Extra olive oil
• Salt/pepper

 

1. Cut chicken into bite size cubes.
2. Whisk together the yogurt, lemon juice, oil, ginger, salt, paprika, garlic, black pepper, cumin, and cayenne in a bowl.
3. Toss chicken in bowl and cover with plastic wrap and let marinate overnight.
4. When ready to cook take eggplant and cut into bite size chunks. Drizzle with some olive oil and thread onto a skewer.
5. Take chicken and do the same thing.

 

(Do meat and vegetable on their own skewer. It is a misconception here in the USA, that we typically see alternating vegetable and meat. This is not how it is to be done based on cooking differences.)

 

6. Cook over a hot grill alternating and turning to cook on all sides and get those good grill marks.
7. Serve with a side of yogurt sauce or just on their own.

 

This true Kebab was amazing!!! So much flavorful than anyone I have gotten in any restaurant.

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: Overnight
Serves: 2+