Moroccan chicken skewers with warm eggplant salad

Serves: 4

Time to make: 30 mins

Ingredients

1 tablespoon oil
2 medium eggplantaubergineXs, chopped into 1cm pieces
1 large red onion, thinly sliced
2 cloves garlic, thinly sliced
3 tomatoes, chopped
½ cup chopped fresh coriandercilantroX
500g chicken breast fillets, cut into 2.5cm pieces
1 tablespoon Moroccan seasoning
olive spray oil
2 wholemeal Lebanese bread rounds (or pita), halved

Instructions

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1 Heat oil in a large non-stick frying pan over medium-high heat. Gently fry eggplant for 5–10 minutes, or until golden and softened. Transfer to a plate and set aside.

2 Spray the same pan with oil and cook onion for 5 minutes, or until softened. Add garlic and tomatoes and cook, stirring, for 5 minutes, or until just softened. Add reserved eggplant to pan and cook for 2 minutes, or until warmed through. Top with coriander.

3 Coat chicken with seasoning. Thread onto 8 wooden or metal skewers. Preheat a grill pan to medium-high heat. Spray chicken with olive oil and cook for 3–4 minutes each side, or until browned and cooked through.

4 Heat bread on the grill pan for 1 minute each side, or until charred and warmed through. Serve chicken with eggplant salad and torn bread.

Variations

Make it gluten free: Check Moroccan seasoning is gluten free and use gluten-free bread.

Nutrition Info (per serve)

Calories 373 cal

Kilojoules 1560 kJ

Protein 35 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 13 g

Dietary fibre 9 g

Sodium 360 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.