Ali Nazik Kebab
Smoky grilled chicken and lamb skewers served over charred eggplant yogurt, with flatbread, fresh vegetables, and a tangy pickled pepper garnish. A flavorful Middle Eastern-inspired dinner that's surprisingly simple to make at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 55g
Ingredients
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Open the appInstructions
Step 1
Cut the 1.5 lb chicken breast and 1 lb lamb shoulder into 1-inch cubes. Thread onto skewers, alternating chicken and lamb. Season generously with salt and pepper.
Step 2
Preheat grill or grill pan to medium-high. Grill skewers for 10-12 minutes, turning occasionally, until charred and cooked through (chicken reaches 165°F).
Step 3
While skewers cook, pierce the 2 eggplants with a fork and grill whole for 15-20 minutes, turning, until skin is charred and flesh is soft. Let cool slightly, then scoop out flesh and chop.
Step 4
Mix the chopped eggplant with 1 cup plain yogurt and a pinch of salt. Spread this mixture onto a serving platter.
Step 5
Place the grilled skewers over the eggplant yogurt. Serve with 4 pieces flatbread, sliced tomatoes, red onion, and lemon wedges for squeezing.
Step 6
Optional: add chopped parsley, sliced red peppers, or pickled green peppers on top for extra freshness and tang.
Tools you’ll need
- Grill or grill pan
- Skewers
- Knife
- Cutting board
- Serving platter
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