Menu Search Basket 0

Your shopping basket is empty

Chicken Skewers with Chunky Grilled Aubergine Salsa

Chicken Skewers with Chunky Grilled Aubergine Salsa


For the chunky aubergine salsa:

For the skewers:

  1. Wash the aubergine and cut into even, 1cm thick rings. Add to a bowl of containing 4 tbsp of olive oil, and season well, coating the aubergines entirely.
  2. Pre-heat the grill to maximum. Grill the aubergine rings in batches until all cooked. Set aside to cool.
  3. Once cooled chop each ring into quarters and combine with the other salsa ingredients.
  4. For the skewers, combine the cubed chicken with the chilli, garlic, olive oil, paprika, and salt and pepper. Feed onto the skewers. Cover and refrigerate for 20 minutes.
  5. Pre-heat the grill to maximum and cook the chicken skewers for 8-12 minutes until cooked through and the juices run clear.
  6. Grill the flatbreads for 2-3 minutes and serve with the chicken skewers and aubergine salsa.