Chicken Drumstick Shashlik with Eggplant Puree

Chicken Drumstick Shashlik with Eggplant Puree

60 min
Medium
1 serv.
233 g / 1 serv.

Rating

Average rating:—

Description

Fragrant chicken drumstick shashlik with tender roasted eggplant puree and yogurt

  1. Season the chicken drumstick with salt, pepper, and paprika. Let marinate for 30 minutes.
  2. Pierce the eggplant with a fork in several places and bake in the oven at 200°C for about 25–30 minutes until soft.
  3. While the eggplant is baking, grill the chicken drumstick on a barbecue or grill pan until cooked through (15–20 minutes), turning occasionally.
  4. Let the eggplant cool, peel off the skin, and mash with a fork into a puree.
  5. Add yogurt, minced garlic, chopped cilantro, salt, and pepper to the eggplant puree. Mix well.
  6. Serve the shashlik with eggplant puree and lavash.
308
132 kcal / 100 g
kcal
23.4 g
10.0 g / 100 g
Protein
30.7 g
13.2 g / 100 g
Carbohydrates
10.4 g
4.5 g / 100 g
Fats