Grilled Chicken Skewers with Eggplant, Dates, and Yogurt Za'atar Lemon Marinade

Name: Grilled Chicken Skewers with Eggplant, Dates, and Yogurt Za'atar Lemon Marinade
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 21 oz skinless chicken breast, cubed; 10.5 oz eggplant; 8 pieces Medjool dates; 3/4 cup thick plain yogurt; 3 tbsp olive oil; 1 piece lemon; 3 cloves garlic; 1 tbsp za'atar; 1 tsp ground cumin; 1 tbsp honey; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley

Original Mediterranean-inspired skewers featuring juicy chicken, charred eggplant, and tender dates, marinated in an aromatic blend of yogurt, za'atar, garlic, and lemon. The balance of smoky, citrusy, and naturally sweet flavors makes them perfect for a distinctive cookout.

30 minPrep

14 minCook

44 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless chicken breast, cubed (1.5 inch cubes)
300 g eggplant (diced large)
8 pzas Medjool dates (boneless)
180 ml thick plain yogurt (for the adobo)
45 ml olive oil (divided)
1 pza lemon (juice and zest)
3 cloves garlic (finely chopped)
15 ml za'atar (mezcla of especias)
5 ml ground cumin
15 ml honey
6 g salt
2 g black pepper (freshly ground)
15 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

346 kcal

Calories

39 g

Protein

18 g

Carbs

13 g

Fat

4 g

Fiber

14 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
If using wooden skewers, soak them in water for 20 minutes before cooking to prevent burning.
2
In a large bowl, mix the thick plain yogurt, 30 ml (2 tbsp) olive oil, the lemon juice and zest, garlic, za'atar, ground cumin, honey, salt, and black pepper until smooth and well combined.
3
Add the chicken cubes to the bowl and toss well to coat completely with the marinade. Let rest for 15 minutes in a cool spot or refrigerated.
4
Place the eggplant cubes in a separate bowl and toss them with the remaining 15 ml (1 tbsp) olive oil and an extra pinch of salt so they cook evenly on the grill.
5
Assemble the skewers by alternating marinated chicken, eggplant, and pitted Medjool dates until all ingredients are used.
6
Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.
7
Place the skewers on the hot grill and cook for 12 to 14 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), the eggplant is tender, and the dates are lightly caramelized.
8
Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle with chopped fresh parsley before serving.

Chef tips

For better browning, lightly pat the eggplant dry before tossing it with oil. Do not pack the ingredients too tightly on the skewers so heat can circulate properly.

Substitutions

You can use boneless chicken thigh instead of breast. Parsley can be replaced with fresh mint. If you cannot find za'atar, combine dried oregano, dried thyme, and a pinch of sesame seeds.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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