Chicken souvlaki with stuffed aubergines

Name: Chicken souvlaki with stuffed aubergines
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 600.00 g Chicken thighs (boneless); 60.00 ml Olive Oil; 30.00 ml Lemon juice; 9.00 კბილი garlic cloves; 2.50 g Caraway seeds; 1.00 g Black Pepper; 2.50 g Smoked paprika; 1.00 g Mint (dried); 2.50 g Coriander (dried); 1.00 g Cinnamon (ground); 2.50 g Oregano (dried); 600.00 g Eggplant; 150.00 g onions; 300.00 g Lamb mince; 15.00 g tamarind paste; 15.00 g Fresh Cilantro; 20.00 g Pine nut; 200.00 g tomatoes; 50.00 g Red onion; 100.00 g Capsicum; 100.00 g Cucumber; 50.00 g Olive; 50.00 g Feta cheese; 100.00 g Yogurt (Greek); 10.00 g Mint (fresh); 320.00 g pitta breads; 50.00 g Pickled peppers; 5.00 g Salt

This dish combines the best of Cyprus, with spicy chicken souvlaki served with a fresh herb salad and spicy stuffed aubergines.

Prep35 min

Cook50 min

Servings4

Cal/serving782

#chicken#dinner

Ingredients

Servings

Olive Oil60 ml
Lemon juice30 ml
garlic cloves9 კბილი

Instructions

7 steps

1
To make the chicken souvlaki, pre-heat the grill to high. Mix all the ingredients together and marinade the chicken for 1 hour. Stick the thighs on two skewers and cook under a hot grill with a baking tray underneath to support the chicken. Grill for 6-8 minutes on all sides until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.
2
To make the white sauce. Place the milk and the cinnamon stick into a pan and warm through. Melt and butter in a saucepan and add the flour, cook for a couple of minutes, and then add the milk gradually, whisking all the time. Remove the cinnamon stick. Finish with the egg yolks and whisk to combine.
3
To make the stuffed aubergines, preheat the oven to 200C/180C Fan/Gas 6. Slash the flesh of the aubergines, rub in the oil and season with salt and pepper. Place the aubergines in a roasting tin and roast for 40 minutes until softened. Remove from the oven and chop the flesh. Set aside the skins. Reduce the oven temperature to 170C/150C Fan/Gas 3.
4
Heat the oil in a frying pan and fry the onion and garlic until softened. Add the spices and lamb mince. Fry until browned and then stir in the remaining ingredients. Add the chopped aubergine flesh and remove from the heat. Season with the salt and pepper and then add the chopped coriander and pine nuts. Stuff the mixture into the aubergine skins and pour over the white sauce. Place under a hot grill for 2-3 minutes or until blistered
5
To make the Cypriot salad, combine all the ingredients together in a bowl. Season with salt and pepper to taste.
6
To make the tzatziki, combine all the ingredients together in a bowl. Season with salt and pepper to taste.
7
Serve the chicken souvlaki with the warm pittas, pickled chillies and tzatziki. Along with the Cypriot salad and stuffed aubergine.

Nutrition

1 serving ≈ 488 g

Nutrition values are estimates. - means data is unavailable.

782

kcal

59g

Protein

36.1g

Carbs

45.8g

Fat

10.7g

Fiber

My notes and cooking history

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Chicken souvlaki with stuffed aubergines

Ingredients

Instructions

Nutrition

My notes and cooking history

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