Name: Lemon-Garlic Chicken Skewers with Tahini Eggplant, Mint & Pine Nuts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 3 eggplants; 1 small pkg fresh mint; 3 lemons; ⅓ cup pine nuts; black pepper; extra virgin olive oil; garlic powder; mayonnaise; salt; tahini

Lemon-Garlic Chicken Skewers with Tahini Eggplant, Mint & Pine NutsLemon-Garlic Chicken Skewers with Tahini Eggplant, Mint & Pine Nuts — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

3 eggplants

1 small pkg fresh mint

3 lemons

⅓ cup pine nuts

black pepper

extra virgin olive oil

garlic powder

mayonnaise

salt

tahini

Instructions

Preheat oven to 230°C (450°F).

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Halve eggplants lengthwise, then using the tip of your knife, score the flesh in a crisscross pattern, about 1-inch apart. Divide halves, scored-side up, between two baking sheet pans; drizzle with oil and season with salt.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until eggplant is tender and golden brown, about 25 minutes. Remove from oven.

Meanwhile, zest half of the lemons into a large bowl. (Set lemons aside for later use.)

Add mayo and spices to the bowl with the lemon zest. Whisk to combine the marinade.

Pat the chicken dry with paper towels and cut into bite-sized pieces. Add to the bowl with the marinade and stir to coat.

Thread chicken onto skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill pan without using skewers.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches, add the skewers and grill, turning occasionally, until chicken is cooked through, 8-10 minutes. Remove to a clean plate.

Meanwhile, pick mint leaves off the stems; discard stems. Using a clean cutting board, mince half of the leaves and place in a small bowl. Roughly chop (or tear) remaining leaves and set aside for serving.

Juice half of the lemons into the bowl with the mint. Cut remaining lemons into wedges and set aside for serving.

Add tahini, water, and spices to the bowl, then whisk to combine the sauce.

Divide skewers and eggplant between plates; top eggplant with tahini sauce, pine nuts, and reserved mint. Serve with lemon wedges on the side. Enjoy!

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