Baba Ganoush with Yogurt-Chicken Skewers

Michael Symon
Servings: 4
45 to 60 min
Part 1 of 3

Chips and pita aren't the only tasty things to eat with your dip; try out Michael's easy-to-make baba ganoush and chicken skewers ASAP!

  • Ingredients
  • step-by-step directions
Baba Ganoush with Yogurt-Chicken Skewers
  • 3 tablespoons olive oil
  • 1 large eggplant (pricked all over with a fork)
  • 3 tablespoons tahini
  • 2 cloves garlic (roughly chopped)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 2 tablespoons each of parsley and mint leaves (roughly chopped, plus more for garnish)
  • pomegranate seeds (to garnish)
  • halved kalamata olives (for garnish)
  • grilled bread and pita (for garnish)
  • halved radishes with greens attached (for garnish)
Yogurt-Chicken Skewers
  • 1 pound boneless-skinless chicken thighs (cut into 1-inch pieces)
  • 1 cup plain Greek yogurt
  • 2 teaspoons sumac
  • 2 teaspoons Kosher salt
  • 1 lemon (juice and zest)
  • Preheat your oven to 375°F. Preheat a grill or grill pan to medium high.
  • When the grill is hot, grill eggplant until the skin blisters and blackens on all sides (about 15-20 minutes). Place on a sheet tray lined with foil and place in the oven for 30 minutes, flipping halfway through. The eggplant should be cooked through and soft.
  • Let cool until you can handle it then split it lengthwise and scrape out the flesh. Add to the bowl of a food processor then add the tahini, garlic, lemon juice, cumin, mint and parsley. Season with salt and pepper then puree until relatively smooth. Add the olive oil and continue to blend until smooth. Taste for seasoning and add more salt and pepper if necessary. Garnish with more parsley and mint, as well as pomegranate seeds.
  • Serve at room temperature with yogurt-chicken skewers, parsley, olives, radishes and grilled pita.
  • For the Yogurt-Chicken Skewers: Mix to combine the yogurt, sumac, salt, lemon juice and zest. Place the prepared chicken thighs in a bowl and toss to coat with the yogurt marinade. Cover with plastic and place in the refrigerator to marinade for 1 hour or up to overnight.
  • When ready to grill, remove chicken from the refrigerator and let come to room temperature. Preheat grill to high heat.
  • Soak 8-inch wooden skewers in water for 15 minutes.
  • Thread a few pieces of the chicken onto the top third of the skewers.
  • Place the skewers on the grill. Let sear for 4 minutes. Flip and cook for an additional 4 minutes, or until the internal temperature reaches 160°F.

    - If you don't have sumac available, replace with more finely grated lemon zest.
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