Shish Taouk Chicken Thighs with Mediterranean Eggplant Salad are a twist on traditional shish taouk grilled chicken kebabs. Instead of using chicken breasts for kebabs, this recipe uses tender chicken thighs that are marinated in yogurt, garlic, lemon juice, olive oil, paprika and cayenne pepper and then grilled to create a juicy, flavorful meal. Pair this with the Mediterranean Eggplant Salad, rice, pita bread and a big dollop of yogurt.
SHISH TAOUK CHICKEN THIGHS WITH MEDITERRANEAN EGGPLANT SALAD
Grilling season is still going strong and today’s Shish Taouk Chicken Thighs with Mediterranean Eggplant Salad is the perfect way to continue celebrating summer. Just because the kids are going back to school doesn’t mean summer has to end, right? We can hold onto those last days of golden sunlight, warm air and backyard BBQs!
In our house, we actually grill year round, even when there is snow on the ground. Crazy? Maybe. But so worth it. Today’s Shish Taouk Chicken Thighs with Mediterranean Eggplant Salad is best grilled but can easily be cooked a variety of other ways from baked or braised in the oven, fried or fricasseed.
The most important part of today’s recipe is the marinade that coats the chicken and helps pack in all of the flavor. The marinade helps keep the chicken tender and juicy when grilled — just the way it should be. The base of the marinade is plain yogurt and lemon juice and then mixes in rich, warm spices creating a great punch of flavor for the chicken. And don’t forget the best part of grilled chicken thighs — the crispy skin!
Growing up in a Lebanese family we often ate Shish Taouk along with tabbouleh, pita bread, lemon potatoes, laban {yogurt} and of course a side of garlic yogurt sauce or plain yogurt to drizzle on the chicken. Typically, Shish Taouk is a grilled kebab eaten with rice or lentils, hummus, or a fresh salad but is also eaten in a pita as a sandwich from time to time. There are so many options when it comes to this chicken.
If kebabs are more your thing you can easily chop up the chicken thighs into pieces {remember, to use the boneless chicken thighs} and skewer them for your grill. You will see this type of dish in many Mediterranean restaurants but with variations. That is one thing I love about Mediterranean recipes is the variety you see. Each region has its own twist on the classic recipes.
Today’s recipe is one that I have made in my house over the years and really love. It is simple, uses fresh ingredients and pairs well with a variety of side dishes. The yogurt helps to create a layer on the chicken that really keeps them tender. The lemon juice pairs well with the paprika and cayenne pepper to create a unique blend of sweet flavors with warm, rice spices.
For today’s recipe, I used Just BARE Chicken Thighs . If you have been hanging around A Cedar Spoon for any length of time you know I love Just BARE Chicken – their mission and commitment to providing natural, no-antibiotic chicken makes me happy.
Just BARE Chicken believes in transparency, raising goodness and providing its customers with products raised without antibiotics from chickens that are vegetable and grain fed, and with no added hormones or artificial ingredients. I can put their chicken on my family’s table knowing exactly what I am feeding my family and where it comes from.
Speaking of knowing where your chicken comes from…did you know you can trace where your Just BARE Chicken comes from? Stop by this website to learn more. Just BARE Chicken Thighs are the perfect start for juicy, flavorful entrees like this Shish Taouk Chicken Thighs with Mediterranean Eggplant Salad.
Chicken thighs are versatile and can be baked or braised in the oven, grilled, fried or fricasseed. The best part of today’s recipe is it really is just a delicious marinade that can be used on your chicken thighs and then you can choose the way you prepare the chicken – maybe grilling isn’t your thing? You should try baking your chicken thighs. Do you like that extra crispy skin? Heat up the skillet.
If you love Instagram as much as I do you have to check out Just BARE’s new Instagram account. It is a great place to go for chicken recipe inspiration.
Stop by here and see their beautiful creations!
Find more chicken recipes & inspiration on Just BARE Chicken’s Facebook , Twitter and Pinterest .
CLOSED:: GIVEAWAY: Just BAREÆ Chicken has given me a $100 Amazon gift card to giveaway to one lucky reader. To enter to win leave a comment telling me your favorite way to marinade chicken. This giveaway runs until 8/24/2017, 11:59pm EST. One winner will randomly be chosen and contacted on 8/25/2017. Good luck!
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Shish Taouk Chicken Thighs with Mediterranean Eggplant Salad are a twist on traditional shish taouk grilled chicken kebabs. Instead of using chicken breasts for kebabs, this recipe uses tender chicken thighs that are marinated in yogurt, garlic, lemon juice, olive oil, paprika and cayenne pepper and then grilled to create a juicy, flavorful meal. Pair this with the Mediterranean Eggplant Salad, rice, pita bread and a big dollop of yogurt.
Ingredients
For the Shish Taouk:
- 1 package Just BARE Chicken Thighs {4 chicken thighs}
- 3 garlic cloves, grated
- 1/2 cup lemon juice
- 1/2 cup plain yogurt {or plain Greek Yogurt}
- 1 Tablespoon tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 2 Tablespoons olive oil
For the Mediterranean Eggplant Salad:
- 1 large eggplant {or about 3 lbs.}
- Olive oil
- Salt & pepper
- 1 teaspoon za’atar
- 3 beefsteak tomatoes, diced {about 3 cups of diced tomatoes}
- 1 bell pepper, seeds removed, chopped {I used half a red and half a green}
- 5 green onions, green parts chopped
- 1/4 cup fresh mint, chopped
- 1 cup fresh parsley, chopped
- 1 lemon, juiced
- Dash of salt & pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon za’atar
Instructions
For the ShishTaouk:
- In a large Ziploc bag put the garlic, lemon juice, yogurt, tomato paste, salt, pepper, cayenne pepper, paprika, thyme, cumin, allspice and olive oil. Add the chicken thighs and seal the Ziploc bag closed. Use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.
- Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat and an internal temperature of 165°F.
- To make the Mediterranean Eggplant Salad follow this recipe.
- Serve the cooked chicken thighs with the Mediterranean Eggplant Salad, rice, pita and yogurt.
For the Mediterranean Eggplant Salad:
- Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za’atar {the za’atar is optional}.
- Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
- In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.
Notes
For the eggplant if you want to roast it follow these instructions: Preheat oven to 475°F. Cut eggplants into cubes and spread evenly on two baking sheets. Drizzle olive oil, salt, pepper and za’atar. Roast for 15 minutes, turn the eggplant over and roast for 10-15 more minutes, until the eggplant is soft. Cool and add to the Mediterranean Eggplant Salad.
Thanks to Just BARE Chicken for sponsoring today’s post. As always, opinions are 100% my own. Thanks for supporting the brands that help support A Cedar Spoon.
Marion says
I love a balsamic marinade, but I’m so looking forward to trying this recipe. Love chicken thighs!!
Kristy says
This looks sooooo good! My favorite way to marinade chicken is to use it for chicken tikka masala: I mix garlic, salt, ginger, turmeric, garam masala, coriander, and cumin to “paste” chicken breasts, and then cover with yogurt and chill for a few hours. Add that to the grill and it’s so great with a traditional tikka masala sauce! Thanks for sharing another way to use eggplant too… I always get so many in my CSA share and rarely know what to do with all of them. The salad looks so nice and refreshing.
Brittany Koelmel says
I love making bulgogi style marinade for the chicken and grilling it! Sooooo juicy and flavorful.
Cindy says
Could you bake the chicken in the oven?
Julia says
Yes! You can easily bake this in the oven-you want it to reach an internal temperature of 165 degrees F. I would probably bake at 375 degrees for 30-40 minutes then check them and bake longer if they aren’t cooked through. If you want the crispy skin you can broil the chicken for the last couple of minutes. Enjoy and let me know how they turn out!