Sautéed Chinese Eggplant Chicken Kabob

Would you like to omit Pita bread from your Chicken Kabob? This is one of many ways to eliminate white flour from your meal. Use sautéed eggplant instead of Pita bread..


Kitchen Secrets: Never freeze chicken in store bought containers
Always wash your chicken meat as soon as you bring home pat dry and than freeze in the freezing bag to keep your meat as germfree as possible.

Ingredients:
5 light purple Chinese Eggplant
5 green onion
1/2 Chicken Breast (cut in cubes and marinated)
2 green chili pepper
1 C plain yogurt
1/4 C tomato sauce (one tomato)
2 cloves garlic
1 red chili pepper
2 Tbsp. Olive oil

Chicken marinate:
1/2 Tbsp. olive oil
1/2 tsp. freshly grated black pepper
1/2 tsp. thyme
1/2 tsp. turmeric
1/2 tsp. salt
1/2 tsp. cumin
1 Tbsp. onion juice (1 grated shallot)
Mix all well.

Making:
Prepare marinating mix and cut the chicken breast in small cubes into marinate. Keep in the fridge for 20 minutes.  

Whip the yogurt in a bowl and add minced garlic mix it well. Set a side

Grade tomato in a small saucepan

Add 1/2 Tbsp. butter

Cook it 10 minutes on medium heat.

Set a side

Wash the eggplants well pat dry.

Peel them in stripes.

Chop green pepper

Chop green onions 1 inch long

Bring all of them together in a wok and drizzle olive oil on the vegetables.

Make sure all vegetables coated with olive oil.

Sauté all of them at the same time on medium to high heat for 10 minutes until they get soft. .

Chinese eggplants cook in very short time.

Replace all sautéed vegetables into a serving dish.

Transfer marinated cubed chicken meat in to the same wok and sauté on medium heat until it cooks.

Place chicken on the eggplant.

Lay the yogurt on the chicken

Drizzle the tomato sauce on the yogurt.

Garnish with fresh mint.

Really delicious!
9/2/2015
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