Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap – Bonvila

Ingredients

• 2 medium aubergines (eggplants)
• 700 gr / 1.5 lb. chicken thighs or chicken breast, skinned and cut in 4x4 cm (1.6” x 1.6”) chunks
• 2 red Romano (pointy) or bell peppers, deseeded and sliced in chunks
• 1 green (pointy or bell) pepper, deseeded and sliced in chunks
• 1 medium onion, coarsely chopped
• 45 ml / 3 tbsp. olive oil
• Salt and ground black pepper to taste
• For the chicken marinade:
• 2 garlic cloves, finely chopped
• 30 ml/ 2 tbsp. plain whole milk yoghurt
• ½ tbsp. tomato paste
• ½ tbsp. Turkish hot pepper paste (optional)
• 5 ml/ 1 tsp red pepper flakes
• 15 ml / 1 tbsp. olive oil to sauté the marinated chicken
• For the sauce:
• ½ tbsp. red pepper paste or 1-2 tsp. red pepper flakes
• 12 fl. oz. / 1 ½ cup water