1 boneless chicken breast
2 eggplants
2 tablespoons of olive oil
2 tomatoes, peeled and seeded
Half cup of your preferred lettuce
Ingredients for marinating the chicken
1 tablespoon of olive oil
3 tablespoons of soy sauce (Shoyu)
1 tablespoon of vinegar
1 teaspoon of grated ginger
1 teaspoon of ground cumin
Ingredients for the peanut sauce
4 tablespoons of peanut butter
2 tablespoons of vinegar
Half cup of roasted peanuts, skinned
1 clove of garlic
1 teaspoon of ground cumin
1 piece of grated ginger
Salt to taste
1 boneless chicken breast
2 eggplants
2 tablespoons of olive oil
2 tomatoes, peeled and seeded
Half cup of your preferred lettuce
Ingredients for marinating the chicken
1 tablespoon of olive oil
3 tablespoons of soy sauce (Shoyu)
1 tablespoon of vinegar
1 teaspoon of grated ginger
1 teaspoon of ground cumin
Ingredients for the peanut sauce
4 tablespoons of peanut butter
2 tablespoons of vinegar
Half cup of roasted peanuts, skinned
1 clove of garlic
1 teaspoon of ground cumin
1 piece of grated ginger
Salt to taste
Remove the skin from the chicken breast, cut into strips the size of the skewer you'll use, and reserve
Mix the marinade ingredients in a bowl, add the chicken and let it rest in the refrigerator for an hour
Blend the peanut sauce ingredients in a blender, reserve
In a pan, fry the eggplant in olive oil, add the tomatoes, let it simmer for a minute and add half of the blended peanut sauce, reserve
Skewer the chicken and grill the skewers, and serve with the peanut sauce, vegetables, and green salad.
