Paleo Turkish Grilled Chicken with Zesty Garlic Lemon Sauce & Eggplant Puree (Müzlu Yarpağı Yenilikçi Kebapı ve Tahini Mücveriyle)

Allergens

Contains Gluten and Dairy

Ingredients

• 1. Organic Chicken Breasts (2) 2. Olive Oil 3. Garlic, minced 4. Lemon Juice Freshly Squeezed 5. Smoked Paprika 6. Ground Cumin 7. Salt and Pepper to Taste 8. Eggplant 9. Olive Oil 10. Tomato Puree 11. Garlic, minced 12. Onion, finely chopped 13. Fresh Parsley, chopped 14. Cherry Tomatoes (1 pint)

Instructions

1. Prepare the marinade by combining olive oil, garlic, lemon juice, smoked paprika, ground cumin, salt, and pepper in a mixing bowl. Cut chicken breasts into 1 inch cubes and marinate for at least 2 hours.
2. For the eggplant puree, slice eggplant into 1/4 inch thick rounds. In a pan, heat olive oil over medium heat and sauté onion until translucent, then add garlic and cook for another minute. Stir in tomato puree, cook for 3 minutes more, and season with salt and pepper to taste.
3. Add eggplant slices to the sauce and cover, cooking for 8 10 minutes or until tender. Remove from heat and blend until smooth using an immersion blender or food processor. Stir in chopped fresh parsley and set aside.
4. Thread marinated chicken cubes onto skewers and grill over medium high heat for 6 8 minutes, turning frequently to ensure even cooking. Grill cherry tomatoes for 3 4 minutes until slightly charred.
5. To serve, place a generous scoop of eggplant puree on the center of each plate, top with a couple of grilled chicken skewers and cherry tomatoes. Drizzle with zesty garlic lemon sauce and garnish with fresh parsley sprigs.

Chef’s Insight

The combination of spices in the marinade and the creaminess of the eggplant puree complements the chicken perfectly, creating a rich and satisfying Paleo-friendly dish.

Notes

Adjust spice levels to personal preference. Use fresh herbs when available for a more vibrant flavor.