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Turkish & Lebanese BBQ Chicken with Moutabal and Ezme Dips
2 hServes 8Nutri-Score C€€
C
2 h
2 hTurkish & Lebanese BBQ Chicken with Moutabal and Ezme Dips
what you need
Ingredients
chicken (cut into pieces, drumsticks flattened)Meat3 pieces
greek yogurtDairy45 ml
garlic (crushed)Produce6 pieces
olive oilPantry60 ml
tomato pureePantry30 g- apple vinegarPantry30 ml
paprikaSpices4 g
ground cuminSpices2 g- ground corianderSpices2 g
- turmericSpices1 g
cinnamonSpices1 g- chicken seasoningSpices3 g
oreganoSpices2 g- chilli powderSpices1 g
black pepperSpices500 mg
saltSpices5 g
aubergine (large, pierced)Produce3 pieces
lemon (juiced)Produce1 piece- garlic (crushed)Produce1 piece
- tahiniPantry45 g
- saltSpices2.5 g
onion (medium, finely chopped)Produce1 piece- garlic (finely chopped)Produce1 piece
tomato (peeled, finely chopped)Produce3 pieces
red pepper (finely chopped)Produce1 piece
parsley (chopped)Produce15 g- turkish red pepper pastePantry15 g
- tomato pureePantry30 g
- pomegranate molassesPantry15 ml
- olive oilPantry45 ml
- lemon juiceProduce30 ml
- paprikaSpices1 g
- dried mintSpices500 mg
- chilli powderSpices1 g
- black pepperSpices500 mg
potato (cut into chips)Produce800 g
pickles (homemade, to serve)Fresh150 g
per serving
Nutrition
705kcal
- Carbs
- 26 g
- Proteins
- 60 g
- Fat
- 40 g
what you’ll use
Tools
Grill
Mixing bowl ×2
Microwave
Frying pan
Tongs
step by step
Method
- Step 1
Prepare the chicken
- Cut the whole chickens into pieces
- Flatten the drumsticks so they cook evenly
- Wash the chicken well and let it drain
- Step 2
Marinate the chicken
- Mix the yogurt, crushed garlic, olive oil, tomato puree, apple vinegar, paprika, cumin, coriander, turmeric, cinnamon, chicken seasoning, oregano, chilli powder, black pepper and salt
- Coat the chicken pieces in the marinade
- Let it marinate in the fridge
- Step 3
Grill the aubergines
- Pierce the aubergines
- Grill them on the highest setting until cooked and charred
- Step 4
Soak the potatoes
- Cut the potatoes into chips
- Cover them with cold water and keep in the fridge until later
- Step 5
Make the ezme dip
- Wash and finely chop the onion and garlic by hand
- Finely chop the peeled tomatoes, red pepper and parsley
- Add the turkish red pepper paste, tomato puree, pomegranate molasses, olive oil, lemon juice, paprika, dried mint, chilli powder and black pepper
- Mix everything together well
- Step 6
Barbecue the chicken
- Grill the marinated chicken on the barbecue until cooked through and charred
- Cover it with bread to keep it warm
- Step 7
Make the moutabal
- Let the grilled aubergines cool, then peel and drain them really well
- Chop the flesh very finely
- Mix with crushed garlic, lemon juice, salt and tahini
- Taste and adjust the seasoning, then chill in the fridge
- Step 8
Fry the chips
- Drain the potatoes and fry them until golden and crisp
- Step 9
Plate and serve
- Plate the moutabal and ezme dips
- Add the homemade pickles
- Serve the barbecue chicken straight off the grill with the chips