A magnificent, high-protein, smart-carb Mediterranean feast! Tender pieces of chicken breast are marinated in a rich, aromatic blend of yogurt, tahini, orange juice, and warm spices, threaded onto skewers, and baked to juicy perfection. Served over a bed of smoky, homemade baba ghanoush and surrounded by herb-kissed blistered cherry tomatoes, this dish delivers incredible restaurant-quality flavors right at home.
Prep time: 30 mins (+ 2 hours marinating)
Cook time: 25 mins
Yield: 3–4 servings
Ingredients
Spiced Chicken Marinade & Skewers
1.5 lbs chicken breast, cut into bite-sized chunks
1/2 cup 0% plain Greek yogurt
1/2 tbsp tahini
Juice of 1 fresh orange
2–3 cloves garlic, minced (added to the marinade)
Seasoning Blend: Cumin, paprika, oregano, onion powder, garlic powder, a pinch of turmeric (optional), a small pinch of cinnamon, salt, and black pepper
Wooden or metal skewers
Smoky Baba Ghanoush Base
2 large whole eggplants
Whole heads of garlic (for roasting)
1–2 tbsp tahini
Juice of 1 fresh lemon
Salt and black pepper, to taste
Extra-virgin olive oil (for drizzling)
Blistered Tomatoes & Garnish
2 cups mixed cherry tomatoes
Fresh parsley, finely chopped
Sumac, salt, and black pepper
Olive oil (for roasting and finishing)
Step-by-Step Instructions
Roast Eggplant & Tomatoes: Preheat your oven to 400°F (200°C). Prick the whole eggplants with a fork and place them on a baking sheet alongside the cherry tomatoes and whole heads of garlic (with the tops sliced off). Drizzle everything lightly with olive oil and season the tomatoes with salt, pepper, and a sprinkle of sumac. Roast until the eggplants are completely soft and collapsed, and the tomatoes are blistered and juicy (about 35–40 minutes).
Marinate the Chicken: In a large bowl, combine the Greek yogurt, tahini, fresh orange juice, minced garlic, and your full spice blend (cumin, paprika, oregano, onion powder, garlic powder, optional turmeric, cinnamon, salt, and pepper). Add the chicken chunks and toss until fully coated. Cover and let marinate in the fridge for at least 2 hours for maximum flavor and tenderness.
Assemble & Bake Skewers: Thread the marinated chicken chunks onto skewers. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes until cooked through and lightly golden. (Optional: Broil for the final 2 minutes for charred edges!)
Make Baba Ghanoush: Scoop out the soft flesh of the roasted eggplants into a mixing bowl. Squeeze in the sweet, caramelized garlic cloves from their roasted skins. Add tahini, fresh lemon juice, salt, and black pepper. Mash or blend together until smooth and creamy. Spread the baba ghanoush onto a large serving plate.
Assemble & Serve: Spoon the roasted blistered tomatoes around the edges of the baba ghanoush, garnish the tomatoes with fresh chopped parsley and a drizzle of olive oil, and lay the warm chicken skewers right on top. Serve and enjoy!