Chicken skewers with muhammara and moutabal recipe
 This Middle Eastern feast is the perfect way to impress friends and family at the weekend. 1 tbsp freshly ground black pepper1 tbsp ground dried lime3 garlic cloves, crushed1 tsp ground cumin½ tsp grated fresh root ginger2 large skinless chicken breasts, cut into cubes 1 tbsp freshly ground black pepper 1 tbsp ground dried lime 3 garlic cloves, crushed 1 tsp ground cumin ½ tsp grated fresh root ginger 2 large skinless chicken breasts, cut into cubes 2 aubergines3 green chillies4 tbsp Greek-style yoghurt4 tbsp tahini1 lemon, juice only1 garlic clove, crushedsalt and freshly ground black pepper 2 aubergines 3 green chillies 4 tbsp Greek-style yoghurt 4 tbsp tahini 1 lemon, juice only 1 garlic clove, crushed salt and freshly ground black pepper 400g/14oz Greek-style yoghurt2 garlic cloves, crushed1 lemon, juice only1 tbsp white wine vinegar1 tbsp chopped fresh dill1 tbsp Aleppo pepper4 free-range eggs, softly poached2 tbsp olive oil 400g/14oz Greek-style yoghurt 2 garlic cloves, crushed 1 lemon, juice only 1 tbsp white wine vinegar 1 tbsp chopped fresh dill 1 tbsp Aleppo pepper 4 free-range eggs, softly poached 2 tbsp olive oil 4 roasted red peppers from a jar150g/5½oz walnuts, toasted and roughly chopped3 garlic cloves, roughly chopped1 tsp Aleppo pepper1 lemon juice2 tbsp pomegranate molasses1 tsp ground cumin2–4 tbsp olive oil3 tbsp pomegranate seeds, to garnishfresh mint leaves, to garnish 4 roasted red peppers from a jar 150g/5½oz walnuts, toasted and roughly chopped 3 garlic cloves, roughly chopped 1 tsp Aleppo pepper 1 lemon juice 2 tbsp pomegranate molasses 1 tsp ground cumin 2–4 tbsp olive oil 3 tbsp pomegranate seeds, to garnish fresh mint leaves, to garnish flatbreads flatbreads Method To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours.Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves.Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours. To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours. Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves. Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping.