Our juicy Mediterranean Herb & Spice Chicken Breast Skewers are grilled to perfection with tender zucchini, smoky eggplant, and sweet bell peppers. Paired with creamy harissa-spiced whipped feta and finished with honey, bright pomegranate seeds, and fresh parsley, every bite is bursting with Mediterranean flavour.
Course:
Appetizer, Dinner, Lunch, Main Course
Protein:
chicken 
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Mediterranean
Servings
2
Prep Time
15 Minutes
Cooking Time
10 Minutes
Ingredients
- 1 x 350 g package Rossdown Meal Starters Mediterranean Herb & Spice Chicken Breast Skewers
- 1 medium zucchini, cut on a bias 1/3 in thick
- 1 small eggplant, cut into 1/4 inch thick slices
- 2 bell peppers, cut into eighths
- 2 tbsp extra virgin olive oil, plus more for garnish
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper to taste
- drizzle of honey for garnish
- 1/2 cup pomegranate seeds for garnish
- chopped parsley for garnish
- grilled pita or flatbread to serve
Harissa-Spiced Whipped Feta
- 1/2 lb feta, preferably Macedonian or other creamy variety
- 1/4 cup roasted red peppers, sliced
- 1/2 cup Greek yoghurt or labneh
- 2 tbsp Tahini
- 2 tbsp Harissa paste
- 1 clove garlic, minced
- salt and freshly ground black pepper to taste
Directions
- Preheat BBQ to medium high (between 400 and 450 degrees F / 180 degrees C). Lightly oil the grill grate.
- Combine zucchini, eggplant and bell peppers in a mixing bowl with olive oil, vinegar and a pinch each of salt and pepper. Toss well to coat.
- Place the vegetables on the grill in a single layer and close the lid. Grill for 3 to 5 minutes per side, flipping once, until softened with good char marks. Remove the vegetables as they are done as some may take a minute or two longer to cook.
- Grill Mediterranean Herb & Spice Chicken Breast Skewers until they reach an internal temperature of 165 degrees F (74 degrees C) - about 3 minutes per side.
- ** You can also roast the chicken skewers and vegetables in a 425 degrees F oven (220 degrees C). Start the veggies first and cook for about 10 minutes then flip them and add the chicken. Cook for about 10 minutes longer, until veggies are softened and nicely browned and chicken is cooked through.
To Make Harissa-Spiced Whipped Feta
- Combine all ingredients in a food processor and blend until smooth. Adjust seasoning to taste. Can be prepared ahead and stored (covered) in the fridge for up to five days.
To Assemble Mezze Feast Platter
- Spread the Harissa-Spiced Whipped Feta on the bottom of a serving platter or large plate.
- Arrange grilled vegetables over top and drizzle with some more extra virgin olive oil and a bit of honey.
- Top with Mediterranean Herb & Spice Chicken Breast Skewers and garnish with pomegranate seeds and chopped parsley.
- Serve with plenty of pita or flatbread for dipping.
- ** To transform this grazing board into a heartier meal, serve with steamed couscous, saffron scented rice or roasted potatoes on the side.
Products
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