The Chicken and Eggplant Skewers are a very appreciated, simple, and light main course. After letting the chicken pieces and eggplants marinate in oil with lemon zest and mixed herbs, they are skewered alternately, coated in breadcrumbs, and baked. As I mentioned, everyone loves them, try it yourself and if you don’t like eggplants, you can replace them with zucchini.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 skewers
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs chicken breast (whole)
- 1 eggplant (long purple)
- 3.38 tbsp extra virgin olive oil
- 1 tsp roast herbs (or fresh rosemary, sage, thyme)
- 0.5 tsp fine salt (if not present in the herbs)
- 0.5 tsp lemon zest (grated)
- 7 oz breadcrumbs
Tools
- Skewers
- Cutting Board
- Chopper
- Bowl
Steps
Place the chicken breast on the cutting board and cut it into small pieces. Put them in a bowl with the herbs, I use rosemary, sage, thyme finely chopped with the blender. Add the grated lemon zest, salt, extra virgin oil, and the eggplants also cut into cubes the same size as the chicken pieces. Mix well with your hands and let rest for 15 minutes.
Prepare the skewers by threading the chicken pieces alternated with eggplants onto the skewers. Roll them in breadcrumbs, pressing lightly to make the bread stick well, and place them on a baking sheet covered with parchment paper. Once all are prepared, drizzle a little oil on each, bake in a preheated oven at 392 degrees F in convection mode and cook for 15 minutes, then turn them over and continue for another 10 minutes. Serve the skewers hot.
