Chicken skewers with muhammara, poached eggs and moutabal

A sumptuous feast from the Middle East. Aromatic chicken skewers, creamy moutabal, zesty yoghurt eggs, and spicy muhammara. This vibrant spread, bursting with bold flavours and textures, promises to transport your taste buds and impress your guests with its exotic allure.

By Matt Tebbutt
From Saturday Kitchen

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This dish is a well-balanced meal. It combines lean protein from chicken, healthy fats from nuts and olive oil, and a variety of vegetables. The yoghurt provides calcium and probiotics, while the herbs and spices offer antioxidants. However, the use of full-fat yoghurt and oils contributes to the overall calorie content.

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Ingredients

For the chicken skewers

• black pepper 1 tbsp, freshly ground
• ground dried lime 1 tbsp
• garlic cloves 3, crushed
• ground cumin 1 tsp
• fresh root ginger ½ tsp, grated
• chicken breasts 2 large, skinless, cut into cubes

For the moutabal

• aubergines 2
• green chillies 3
• greek-style yoghurt 4 tbsp
• tahini 4 tbsp
• lemon 1, juice only
• garlic clove 1, crushed
• salt and freshly ground black pepper to taste

For the eggs

• greek-style yoghurt 400g/14oz
• garlic cloves 2, crushed
• lemon 1, juice only
• white wine vinegar 1 tbsp
• fresh dill 1 tbsp, chopped
• aleppo pepper 1 tbsp
• free-range eggs 4, softly poached
• olive oil 2 tbsp

For the muhammara

• roasted red peppers 4, from a jar
• walnuts 150g/5½oz, toasted and roughly chopped
• garlic cloves 3, roughly chopped
• aleppo pepper 1 tsp
• lemon 1, juice only
• pomegranate molasses 2 tbsp
• ground cumin 1 tsp
• olive oil 2–4 tbsp
• pomegranate seeds 3 tbsp, to garnish
• fresh mint leaves to garnish

To serve

• flatbreads

Method

1. Begin with the chicken skewers. In a large bowl, create a flavourful marinade by combining freshly ground black pepper, ground dried lime, crushed garlic cloves, ground cumin, and grated fresh ginger. This aromatic mixture will infuse the chicken with Middle Eastern flavours. Add the cubed chicken breasts to the bowl, ensuring each piece is well-coated with the marinade. Cover and refrigerate for 1-2 hours, allowing the flavours to penetrate the meat deeply.
2. While the chicken marinates, prepare the moutabal. Preheat your barbecue to high heat or turn on the flame of a gas hob. Carefully blacken the aubergines and green chillies all over, either on the barbecue or directly over the flame of the hob. Use long metal tongs and a heatproof glove for safety. This process imparts a smoky flavour to the vegetables. Once they’re soft inside and charred outside, set them aside to cool slightly.
3. Peel the cooled aubergines and scrape out the flesh. Chop this flesh well along with the charred chillies. In a bowl, combine the aubergine and chilli mixture with Greek-style yoghurt, tahini, lemon juice, and crushed garlic. Mix thoroughly and season with salt and pepper to taste. The result should be a creamy, smoky dip with a hint of heat. Set aside to allow the flavours to meld.
4. For the yoghurt eggs, combine Greek-style yoghurt, crushed garlic, lemon juice, and white wine vinegar in a bowl. This tangy yoghurt mixture will serve as a bed for the poached eggs. Spread this mixture over a serving plate, creating a luscious base. Sprinkle chopped fresh dill and Aleppo pepper over the yoghurt for added flavour and visual appeal.
5. Now, return to the marinated chicken. Preheat a griddle pan over medium-high heat. Thread the marinated chicken pieces onto skewers, ensuring even distribution for consistent cooking. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has attractive grill marks. The exterior should be slightly charred while the interior remains juicy.
6. While the chicken cooks, prepare the muhammara. In a food processor or blender, combine roasted red peppers, toasted and roughly chopped walnuts, roughly chopped garlic cloves, Aleppo pepper, lemon juice, pomegranate molasses, ground cumin, and olive oil. Blend these ingredients to a smooth paste, adjusting the consistency with olive oil as needed. The result should be a vibrant, slightly sweet, and nutty spread.
7. Now complete the yoghurt egg dish, carefully place four softly poached eggs on top of the prepared yoghurt mixture. Drizzle with olive oil, which will create appetising rivulets across the surface.
8. For serving, arrange the chicken skewers, moutabal, yoghurt eggs, and muhammara in separate dishes. Garnish the muhammara with pomegranate seeds and fresh mint leaves for a pop of colour and freshness. Serve this Middle Eastern feast with warm flatbreads on the side, perfect for scooping up the various dips and spreads.
9. Encourage your guests to create their own combinations, perhaps wrapping the chicken in flatbread with a dollop of moutabal, or spreading muhammara on bread and topping it with a piece of the poached egg. This interactive and visually stunning spread is sure to impress, offering a delightful journey through the flavours of the Middle East.

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Suggested Wine Pairing

Majestic: Château Ksara Réserve du Couvent

This Lebanese red blend complements the Middle Eastern feast beautifully. Its notes of ripe red fruits and subtle spices harmonise with the aromatic chicken skewers, while its smooth tannins balance the creamy moutabal. The wine’s subtle oak influence stands up to the rich flavours of the muhammara, creating a delightful synergy between the meal and the beverage.

Tesco: Finest Viñas Del Rey Albariño

For those preferring a white wine, this crisp Spanish Albariño offers a refreshing counterpoint to the rich, spicy flavours of the feast. Its citrus and stone fruit notes complement the lemony yoghurt eggs, while its mineral undertones cut through the creamy textures of the dips. The wine’s vibrant acidity helps cleanse the palate between bites of the various dishes.

Sainsbury’s: Taste the Difference Crémant de Loire

This sparkling wine from the Loire Valley in France is an excellent all-rounder for this diverse spread. Its fine bubbles and crisp apple notes provide a delightful contrast to the smoky moutabal and spicy muhammara. The wine’s toasty brioche hints complement the grilled chicken, while its refreshing acidity balances the rich yoghurt-based dishes. This versatile sparkler enhances the celebratory feel of the Middle Eastern feast.

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What can you serve with this

1. Tabbouleh salad: This refreshing parsley and bulgur wheat salad adds a light, zesty element to balance the rich flavours of the main dishes.
2. Pickled turnips: Their tangy crunch provides a perfect contrast to the creamy dips and tender chicken.
3. Stuffed vine leaves (dolma): These bite-sized parcels of rice and herbs complement the spread with their subtle flavours and interesting texture.
4. Fattoush: A crispy bread salad with fresh vegetables that adds a refreshing and textural component to the meal.
5. Olives and pickles: A selection of brined delights offers palate-cleansing moments between the richer elements of the feast.

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Nutri-score Health Check

This Middle Eastern feast recipe receives a Nutri-Score of B, indicating it is a well-balanced meal with good nutritional value. Here’s a breakdown of the nutritional factors:

Positive factors include the presence of lean protein from the chicken skewers, which provides essential amino acids. The dish is rich in healthy fats from olive oil, tahini, and walnuts, offering heart-healthy monounsaturated and polyunsaturated fats. The abundance of vegetables like aubergines, peppers, and herbs contributes valuable fibre, vitamins, and antioxidants.

The use of yoghurt adds calcium and probiotics, supporting bone health and digestive wellness. The variety of herbs and spices not only enhances flavour but also provides additional antioxidants and potential health benefits.

While generally healthy, the recipe does contain some elements that prevent it from achieving the highest score. The use of full-fat yoghurt and oils contributes to the overall calorie content. The sodium content from ingredients like tahini and the potential for added salt in the dips is also a consideration.

Overall, this Middle Eastern feast offers a good balance of nutrients and can be part of a healthy diet when enjoyed in moderation. The variety of ingredients ensures a wide range of nutritional benefits, making it a flavourful and relatively nutritious meal option.

(note that this score has been automatically calculated from the ingredients in the recipe and is only a guide)

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Recipe FAQ

• Can I prepare any components of this feast in advance? Yes, the moutabal and muhammara can be made a day ahead and refrigerated. The chicken can be marinated overnight for more flavour.
• Is there a vegetarian alternative for the chicken skewers? Absolutely! You can use firm tofu or halloumi cheese as delicious vegetarian alternatives.
• What if I can’t find Aleppo pepper? You can substitute Aleppo pepper with a mixture of sweet paprika and cayenne pepper in a 4:1 ratio.
• Can I use canned chickpeas instead of dried for the hummus? Yes, canned chickpeas work well and save time. Just be sure to rinse them thoroughly before use.
• How long can I store leftovers? Properly refrigerated, most components will last 2-3 days. The yoghurt eggs are best consumed immediately.
• Is there a non-alcoholic substitute for the white wine vinegar? You can use apple cider vinegar or lemon juice as alternatives in the yoghurt egg recipe.
• Can I make this feast gluten-free? Yes, ensure your tahini is gluten-free and serve with gluten-free