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Mezze Style Peppery Turmeric Grilled Chicken Platter
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Mezze Style Peppery Turmeric Grilled Chicken Platter

1 hServes 4Nutri-Score C€€
from @melies_kitchen1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, skinless)Meat800 g
  • turmeric (ground)Spices2 g
  • black pepper (cracked)Spices4 g
  • garlic (cloves, crushed)Produce4 pieces
  • honeyPantry30 ml
  • olive oilPantry60 ml
  • saltSpices5 g
  • eggplant (large, halved)Produce2 pieces
  • tahiniPantry60 g
  • greek yoghurtDairy120 g
  • lemon juice (freshly squeezed)Produce30 ml
  • dill (fresh, chopped)Produce20 g
  • jalapeño (sliced)Produce2 pieces
  • flatbread (warmed)Bakery4 pieces
  • summer vegetables (fresh, sliced)Produce400 g

per serving

Nutrition

578kcal

Carbs
30 g
Proteins
41 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Mixing bowl
  • Blender
  • Tongs

step by step

Method

  1. Marinate the chicken

    • Whisk the turmeric, cracked black pepper, garlic, honey, olive oil and salt in a bowl.
    • Add the chicken thighs and coat well.
    • Cover and leave to marinate.
    Step 1

  2. Grill the chicken

    • Heat the grill to medium-high.
    • Grill the chicken thighs until golden and cooked through, turning once.
    Step 2

  3. Make the smoky babaganoush

    • Grill the eggplant halves until soft and charred, then scoop out the flesh.
    • Blend the eggplant flesh with tahini, garlic, yoghurt and lemon juice until creamy.
    • Season and set aside.
    Step 3

  4. Make the spicy dill jalapeño oil

    • Blend the dill, jalapeños, lemon juice and olive oil until smooth.
    • Season to taste.
    Step 4

  5. Assemble the platter

    • Arrange the grilled chicken on a platter with the babaganoush and dill jalapeño oil.
    • Serve with warm flatbreads and fresh summer vegetables.
    Step 5
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