The Chicken and Eggplant Skewers are a well-liked main course, simple and light. After letting the chicken pieces and eggplant soak up the flavor in oil with grated lemon zest and mixed aromatics, they are threaded onto skewers alternating pieces, coated in breadcrumbs and baked. As I said, everyone likes them — try them yourself and if you don’t like eggplant you can substitute zucchini.
More recipes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 398.80 (Kcal)
- Carbohydrates 33.05 (g) of which sugars 5.90 (g)
- Proteins 35.13 (g)
- Fat 14.84 (g) of which saturated 2.52 (g)of which unsaturated 1.87 (g)
- Fibers 4.77 (g)
- Sodium 511.89 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lb chicken breast (whole)
- 1 eggplant (long purple)
- 3 tbsp extra virgin olive oil (plus 1 tsp)
- 1 tsp roast herbs (or fresh rosemary, sage, thyme)
- 1/3 tsp fine salt (if not present in the herbs)
- 1.5 tsp lemon zest (grated)
- 2 cups breadcrumbs
Tools
- Skewers
- Chopping board
- Food processor
- Bowl
Steps
Place the chicken breast on a cutting board and cut it into bite-sized pieces. Put them in a bowl with the aromatics — I use rosemary, sage, thyme finely chopped in the food processor. Add the grated lemon zest, the salt, the extra virgin olive oil and the eggplant, also cut into cubes about the same size as the chicken pieces. Mix well with your hands and let rest for 15 minutes.
Prepare the skewers by threading chicken pieces alternated with eggplant onto the sticks. Coat them in the breadcrumbs, pressing slightly so the crumbs stick well, and place them on a baking tray lined with parchment paper. Once all are ready, drizzle each with a little oil, bake in a preheated oven at 392°F in convection mode and cook for 15 minutes, then turn and continue for another 10 minutes. Serve the skewers hot.
