Chicken Kebabs with Baba Ganoush and Pickled Chillies

Ingredients

4 boneless skinless chicken thighs
1 tsp smoked paprika
1/2 tsp chilli powder
1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp ground cinnamon
3 cloves garlic minced
3 tbsp natural yoghurt 

2 large aubergine 
1 clove garlic 
1.5 tbsp tahini
Juice of half a lemon
1/4 tsp cumin

4 red chillies
100ml white wine vinegar
50g sugar
10g salt
Few coriander seeds

Method

To begin, thinly slice the chilli and add to a heat proof container. Next, place the vinegar, sugar, salt and coriander seeds in a small sauce pan and bring to the boil. Take off the heat and pour over the chillies. Allow to pickle for at least a couple of hours but ideally overnight. 

Cut the chicken into bite sized pieces and add to a bowl, along with all the spices, lemon juice, yoghurt, garlic and a generous amount salt and pepper. Leave to marinate for a few hours. 

To make the baba ganoush, place a griddle pan over a high heat, place on the aubergines and allow to char on all sides until completely soft throughout. Allow to cool before slicing lengthways and scraping out the flesh. Transfer to a food processor with the rest of the baba ganoush ingredients and blitz until smooth. Pass through a sieve if you like a super silky texture. Season with salt and pepper. 

When ready to cook the chicken, heat a griddle pan over a high heat. While the pan is heating thread the chicken onto 4 skewers. Drizzle the chicken with a little oil before placing in the griddle pan. Cook for a 3 minutes per side or until cooked through but still juicy. 

Transfer the baba ganoush between two plates, place over the chicken and top with the pickled chillies and some picked parsley.