Such a busy and crazy week so far! First the release of G2Kitchen Autumn Issue, then the 5th World Bread Day, then, tomorrow, the Pink Post for the Italian Pink wave dedicated to the research against breast cancer. In between all those commitments, posts and news, I decided to take a little rest, to enjoy a morning in the kitchen and cook something delicious for my family. This was the chance to realize a Lebanese luch, fully dedicated to Beth from Dirty Kitchen Secrets, Meeta from What’s for Lunch, Honey? and their Monthly Mingle Taste Lebanon.
I firstly met Lebanese food during a dinner with my friend Ilaria and her husband. Matteo is from Lebanon, and they are both great connoisseurs of Lebanese food, great hosts and friends. It was a real feast, and I had the chance to taste some of the best, most delicious and flavorful food I had ever tasted. Completely immersed into meat, vegetables, dip and sauces, I almost finished the whole bowl of Baba Ghanouj, a delicate and smooth eggplant and tahini dip.
When I decided to take part to this Monthly Mingle, Ilaria was the first person I wrote, asking the recipe of that fantastic dip. I decided to serve this dip along with chicken kebabs, marinated into yoghurt, onion and zathar.
::::: CHICKEN KEBABS WITH BABA GHANOUJ :::::
Baba Ghanouj Ingredients:
- eggplant, 1 medium
- garlic, 1 clove
- tahine, 2 tablespoons
- juice of half lemon
- salt to taste
Chicken Kebabs Ingredients (serve 4):
- chicken legs, 4
- blonde onion, 1
- zahtar, 1 tablespoon
- Greek yoghurt, 100 ml
- olive oil
Making Baba Ghanouj. Rinse eggplant under running water. Prik with a fork, wrap in aluminium foil and bake in preheated oven to 220°C for about 30 minutes. Remove from oven and let it cool down.
Peel garlic clove, add a pinch of salt and puree it with a fork until you have a smooth cream. Remove the dark outer part of the eggplant, chop it and puree with an immersion blender. Add garlic puree, tahine, lemon juice and extra salt to taste. Cover with plastic wrap and refrigerate fir 30 minutes.
Making Chicken Kebabs. Cut chicken legs into medium chunks, place them in a bowl, add roughly chopped onion, zahtar, Greek yoghurt, a glug of olive oil, a pinch of salt and mix. Let it marinade one hour. After one hour, make kebabs and grill them on a barbeque or a cast iron pan until golden brown and throughly cooked.
Serve chicken kebabs with Baba Ghanouj and enjoy it!
Tasting test. I think you can taste in this dish all the most important ingredients of a warm, hearty Mediterranean cusine, from olive oil to garlic and onion, from eggplant to tahine… I’m not sure the final result is completely Lebanese, but I admit I truly enjoyed it. Light and flavorful, it’s an interesting option to the Sunday roasted chicken!