Sumac Chicken with Baby Eggplant

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Author: Sharon Matten - Kosher Everyday
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 18 skewers 1x
Category: Poultry
Method: Grilling
Cuisine: Gluten Free
Diet: Kosher

Description

Made with fragrant, healthy spices, Sumac Chicken with Baby Eggplant is packed with flavor and is easy to make. Keep in mind that this recipe contains some non-traditional spices. The extra effort in gathering them is worth the fantastic flavors you’ll experience.

Ingredients

Scale

1 1/2 – 2 pounds boneless chicken thighs
1 tablespoon ground sumac
1/2 teaspoon ground amchoor powder
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon garlic oil
8–12 baby eggplant (also known as Indian Eggplant), halved lengthwise
Hummus for serving (optional)

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Instructions

Cut the chicken thighs into long 2-inch wide strips.
Thread the chicken onto skewers. Set aside.
In a small bowl combine the sumac, amchoor powder, turmeric, salt, brown sugar, black pepper and garlic oil.
Evenly spread the spice mixture over the chicken.
Heat a grill pan over medium/high heat. Grill the chicken skewers until browned on each side.
After the chicken is completely grilled, place the eggplant halves cut side down on the grill. Grill until grill marks appear on both sides.
Serve the Sumac Chicken and Baby Eggplant hot with spicy hummus and your favorite fragrant rice.