Turkish Chicken Kebabs with Baba Ghanoush

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    150 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 750 gms Zappfresh Chicken Breast Boneless Diced

  • 180 ml Thick Yogurt

  • 1 Tbs. Lemon Juice

  • 3 tsp MInced Garlic

  • 2 tsp Paprika

  • 0.5 tsp Cumin Powder

  • 0.25 tsp Cinnamon Powder

  • 0.25 tsp Pepper Powder

  • 0.25 tsp (or as per taste) Salt

  • 1.5 Tbs. Olive Oil

  • 0.5 nos Large Onion (cubed)

  • 50 ml (or as required for basting) Melted Butter

  • 7 nos Wooden Skewers

  • 1 nos (for baba ghanoush) Large Eggplant

  • 1.5 Tbs. (for baba ghanoush) Tahini

  • 2.5 tsp (for baba ghanoush) Lemon Juice

  • 1 clove (for baba ghanoush) Garlic, Minced

  • 1 Tbs. (for baba ghanoush) Extra Virgin Olive Oil

  • 0.25 tsp (or as per taste) (for baba ghanoush) Salt

  • 1 tsp (for baba ghanoush) Parsley, finely chopped


Combine Lemon juice, Garlic, minced, Paprika / Kashmiri chilly powder, Cumin powder, Cinnamon powder, Pepper powder, Salt, and Olive oil. Taste-check for salt. Marinate the scrumptious Zappfresh Chicken Breast Boneless Diced with this mixture. Keep in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator 30 minutes before baking. Add onion cubes and mix well.

If you are using wooden skewers – soak them for at least 30 minutes.

Grill until done OR if you are using an oven – Preheat oven at 500 F.  Line a baking sheet with aluminium foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 10 – 12 minutes. Baste with melted butter / oil seasoned with pinch of salt, pepper powder, garlic powder and 1/4 tsp chilly powder. Bake for another 8 – 10 minutes. Turn the oven to broil mode. Broil for 1 – 2 minutes. Take it out. Serve with baba ghanoush or hummus, pita bread and salad.

Baba Ghanoush:

Roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until the skin is completely blackened and the flesh is soft, about 10 minutes. Or place the egg plant on a baking tray (rub little olive oil on the eggplant and prick its skin over several places with a fork). Bake at 500 F for 20 mts. Cool down for 20 minutes. Cut into half and scoop out the flesh. Remove the peel and seeds. Allow to cool completely. Grind the flesh along with tahini, lemon juice, crushed garlic and salt to a coarse mixture. Or you can use a fork to mash them instead. Transfer to a small bowl. Drizzle olive oil on top and sprinkle chopped parsley. Serve chilled or at room temperature.

Journey Info