Chicken skewers with muhammara, poached eggs and moutabal

1. 1

   To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1-2 hours.

2. 2

   Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10-12 minutes until cooked through. Set aside.

3. 3

   To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly.

4. 4

   Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside.

5. 5

   To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl.

6. 6

   Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil.

7. 7

   To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves.

8. 8

   Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.