Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE
FOR CHICKEN SKEWERS
2 chicken breasts (cut into cubes)
2 tbspns lemon juice
Some salt and black pepper
¼ tspn white pepper
1 tspn red chilli flakes
½ tspn garam masala
½ tspn coriander powder
½ tspn chicken powder
½ tspn meat tenderising powder
2 dollops of yogurt
1 tbspn cream
Fresh crushed hara masala (2 cloves garlic + a small piece of ginger root + few mint leaves + few coriander leaves + 1 green chilli = crushed in mortar and pestle)
Some oil for brushing over the skewers while BBQing.
FOR EGGPLANT DIP
1 large size eggplant
1 red onion chopped fine
1 tomato deseeded and chopped
Mint chutney (few leaves of coriander + few leaves of mint + 1 green chilli + salt to taste)
2 cups yogurt
Some boiled rice
-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.
-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.
-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.
-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.
-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.
-Keep aside for 15 minutes.
-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.
-Serve hot meat with boiled rice and eggplant dip.
Another popular vegetarian dish from Pakistani home cooking……
2 potatoes peeled and cut into wedges
1 large aubergine trimmed and cut into wedges
4 tbspns olive oil
1 onion, sliced
1 tspn crushed ginger
2 large chopped tomatoes
4 green chillies
1 tbspn crushed chillies
1 tspn garam masala
1 tspn chaat masala
½ tspn methi leaves
½ tspn turmeric
½ tspn cumin powder
½ tspn coriander powder
Some salt to taste
2 tbspns yogurt
½ cup chopped coriander to garnish
-Heat oil and fry green chillies and ginger. After a minute or so add onion and cook until golden brown. Now add tomatoes and all the spices. Mix and when tomatoes tend to lose the stiffness, add yogurt and mix.
-Now add potatoes and aubergine. Mix and cook covered on low heat for about 15 – 20 minutes.
-Give it a last stir. Dish out and garnish with some coriander.
Bengan Bharta Raita is one of the famous home cooking recipe of Pakistan. My grandma makes the best….. Try it with besan ki roti in summer and I am sure you are going to love it. It tastes a bit like Babaganouge (Lebanese dip) but without lemon and Tahini………
1 aubergine/ eggplant (large size)
1 red onion chopped
1 tomato chopped
½ kg full cream yogurt
1 small green chilli
A handful of fresh coriander
A handful of fresh mint leaves
Some salt to season
-In a mortar and pestle, crush green chilli, coriander and mint. Add yogurt and mix. Season with some salt.
-Grill aubergine on naked fire until its skin starts blistering and it gets extra soft and watery from inside. (use tongs to change sides)
-Remove from flame and put it on a plate. Now holding one side with tongs start scraping the burnt skin with a sharp knife. Take off all the skin.
-Mash the pulp in mortar and pestle and add it to the raita we made.
-Add chopped onion and tomatoes and mix. Refrigerate for 1 hr before serving.
-Broil aubergines on naked fire until their skin is blistered. Remove from fire and with a sharp knife scrape the burnt skin.
-Take off the green part and mash the white cooked aubergines.
-Heat oil and fry onion until they are golden brown. Add all the spices, ginger and tomatoes. Mix well on high heat until the tomatoes are loose and mixed. Reduce the flame to medium and add aubergine puree. Mix well.
-Add yogurt and lemon and mix well. Let it cook for 5 – 10 minutes.
-Add a dollop of ghee and let it melt.
-Garnish with some coriander leaves and serve hot with chapattis and lacha parathas.