I have not cooked out of my Middle Eastern Cook book in a long while. I found another egg plant recipe and decided to try it. I think with the sauce a little less vinegar would have been better. The sauce tasted a bit sour which I do not think it was supposed to taste like that entirely. If I do this one again I will reduce the vinegar.
The meal over all was good and quick. If you do all your prep work in advance it really makes the process go a lot quicker.
I threaded the red onion slices with the chicken this time on the skewers 🙂
Shish Taouk (Chicken Kebab)
Serves 4-Grilled chicken on skewers is part of the Arab Kebab-house and restaurant trade. The flavoring here is Lebanese.
4 boned and skinned chicken fillets breasts or legs ( I used skinless, boneless chicken breasts)
4 Tablespoons extra virgin olive oil
2-4 cloves of garlic ( I used only 2 cloves)
Juice of 1/2 of a lemon
Salt and pepper
Of the optional garnishes I used the following
4 tablespoons of chopped flat leaf parsley
1/4 of a mild red onion finely sliced
Cut the chicken into 1 inch pieces. Mix the oil, garlic, lemon juice, salt, and pepper and leave the chicken in the marinade for 1/2 hour or longer, turning the pieces over once.
Thread onto flat bladed skewers nad cook over the glowing embers of a charcoal fire or under the broiler for 6-10 minutes, until lightly browned, turning the skewers over once, and brushing with the marinade.
Serve on a bed of parsley, with lemon wedges and sliced onion. Sprinkle if you like with sumac (in which case, do not use the lemon wedges).
Domatesli Patlican Tava
Note* I used a blender to mix the ingredients then cooked the sauce.
3 medium eggplants , weighing about 2 1/2 pounds total
4 cloves garlic, crushed
1 1/2 pounds tomatoes , peeled and chopped
2 tablespoons red or white vinegar
1 tablespoon sugar
good pinch of chili powder
1/2 cup flat leaf parsley
Fry , grill, or broil the slices of egg plant. If frying, drain on paper towels and arrange side by side on a platter.
For sauce, fry the garlic in 2 tablespoons oil for a few seconds, stirring. Add the tomatoes , vinegar, sugar, salt , and chili pepper, and cook, uncovered, over low heat for 20 minutes or until reduced to a thick sauce. Add the parsley and let it cool. Serve the eggplants cold, covered with the sauce.