{"id":182042,"title":"Pan-Fried Chicken Kebab with Spiced Eggplant (No Bread)","modified":"2026-10-03T09:04:53+02:00","plain":"A pan-fried chicken kebab without bread: spiced garlic chicken seared in a pan, with spice-braised eggplant.\n\n\n\nGarlic sizzles, paprika colors the oil, and the chicken strips release a warm, instantly appetizing aroma in the pan. This homemade version moves away from the spit and the sandwich: chicken seasoned with garlic, oil and spices, seared in a pan and served with meltingly tender eggplant cooked with garlic, onion, tomato and aromatic seeds. It all comes together in two pans. For two people, allow 30 minutes of preparation and 20 minutes of cooking, 50 in total. One to file alongside my keto main dishes.\n\n\n\nWhat is pan-fried chicken kebab?\n\n\n\nThe starting point is the vertical-spit kebab: marinated meat sliced as it cooks, often served in bread with raw vegetables and sauce. This plate keeps the spices, thin slices and juiciness, adapted for weeknight cooking: strips of boneless chicken thigh, seasoned with garlic, oil and a spice blend, cooked in a pan. Chicken thighs are chosen for their tenderness, as in other garlic chicken recipes.\n\n\n\nThe homemade spice blend brings together paprika, chili flakes, cumin, caraway, coriander, lovage, onion powder, dried herbs and a hint of cinnamon. Garlic enhances the spices, while oil distributes them over the meat. In the other pan, the eggplant cooks with red onion or spring onion, tomato, garlic, turmeric, cumin seeds, coriander seeds and paprika, absorbing the oil, spices and juices before becoming tender, almost confit-like. At serving time, salt, pepper, fresh cilantro, flat-leaf parsley or chives provide the finishing touches.\n\n\n\nFor a change: Endive gratin with tomatoes.\n\n\n\nHow it differs from spit-roasted kebab\n\n\n\nKebab mainly refers to marinated meat cooked on a vertical spit, sliced to order and served in bread. This version keeps the key spices, paprika, cumin, caraway, coriander and garlic, and the feel of thinly sliced meat, but changes the technique and presentation: the pan replaces the spit, a plated meal replaces the sandwich, and braised eggplant becomes the main accompaniment. The dish remains generously spiced, with a mellow, juicy and aromatic vegetable base.\n\n\n\nThe main ingredients\n\n\n\nBoneless chicken thighs, which stay more tender than breast meat in a pan, are cut into thin strips that brown evenly. Avocado oil, mild olive oil or high-oleic sunflower oil carries the garlic and spices, encourages browning and keeps the meat juicy. Garlic, used in both the chicken and the eggplant, adds depth and character. The kebab spice blend gets its color and sweetness from paprika, its distinct heat from chili flakes, and its warm, citrusy notes from cumin, caraway and coriander, rounded out with lovage, onion powder, dried herbs and a hint of cinnamon.\n\n\n\nAlso worth trying: Celeriac gratin with smoked bacon and pecorino.\n\n\n\nThe porous flesh of the eggplant soaks up the flavored oil, tomato and spices before becoming meltingly tender; for a more straightforward cooking method, also consider air fryer eggplant. The recipe calls for 2 red onions for the moderate-carb version, or 2 spring onions for the lower-carb option. Tomato adds juice, a little acidity and naturally binds the sauce; turmeric, cumin and coriander seeds, and paprika shape the flavor of the eggplant. Salt and pepper balance the seasoning once the juices have reduced, while fresh cilantro or flat-leaf parsley adds herbal freshness.\n\n\n\nBread-free, moderate carbs and serving suggestions\n\n\n\nServed without bread, this chicken kebab focuses on the essentials: spiced meat, braised eggplant and an optional sauce on the side. According to the recipe, the dish provides 21 g of net carbs per serving, placing it in the moderate-carb category; the choice of onion adjusts this amount, with 2 red onions as the standard option or 2 spring onions for a lower-carb version. On the side, garlic sauce, raita, vegan tzatziki or a simple yogurt sauce provides a cooling contrast. Serve the browned strips on top of the meltingly tender eggplant or alongside it, with fresh herbs and the sauce on the side. To keep it bread-free and moderate in carbs, simply skip bread, rice or fries.\n\n\n\nAlso try: Eggplant lasagna with feta and pecorino.\n\n\n\nExplore all my keto recipes.\n\n\n\n\n\n\tPan-Fried Chicken Kebab with Spiced Eggplant\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tChicken3 chicken thigh fillets (organic, free-range)Kebab spice blend3 cloves garlic2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil (for the marinade)avocado oil, mild olive oil or high-oleic sunflower oil (for cooking)Kebab spice blend3 teaspoons paprika3 teaspoons chili flakes1 teaspoon lovage powder1 teaspoon onion powder1 teaspoon coriander seeds (ground)1 teaspoon cumin seeds (ground)1 teaspoon caraway seeds (ground)0.5 teaspoon rosemary (dried)0.5 teaspoon parsley (dried)0.5 teaspoon oregano (dried)0.25 teaspoon cinnamona pinch Himalayan pink salt or Celtic sea saltEggplant1 eggplant2 red onions ((moderate-carb version), or 2 spring onions (low-carb version))1 tomato4 cloves garlic1 teaspoon ground turmeric0.5 teaspoon cumin seeds0.5 teaspoon coriander seeds0.5 teaspoon paprika2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oila pinch black peppera pinch saltOptional1 handful coriander (fresh, or 1 handful of flat-leaf parsley (fresh))\t\n\t\n\t\tCut the chicken into thin strips with a knife or kitchen scissors. Crush the garlic. Gather the spices for the kebab spice blend. Mix everything with a tablespoon of mild olive oil. Set aside (cover the dish well or put the meat in a plastic bag).Heat the first frying pan, add some extra oil and cook the chicken, stirring occasionally. Start over a slightly higher heat to sear it on all sides, then lower the heat a little to cook it through.Meanwhile, cut the eggplant into pieces.Heat the second frying pan, add oil and cook the eggplant. Crush some more garlic and chop the onion and tomato.After a few minutes, add a little more oil and the onion.After another few minutes, add the garlic and spices.After another few minutes, add the tomato. Stir and pour in a little water to let it simmer; the eggplant should become very tender.Finish with pepper and salt to taste and fresh herbs such as cilantro, parsley or chives. Both the eggplant and the chicken kebab take about 20 minutes to cook.\t\n\t\n\t\tI always use chicken thigh fillets; I find chicken breast too dry.\nDelicious with garlic sauce, vegan tzatziki or a simple \u201cyogurt\u201d sauce (various versions you can make yourself).\nEquipment: PFAS-free frying pans, (cast-iron) frying pan, spatulas, garlic press, kitchen scissors.\n\t\n\t\n\t\tPlat principalAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/182042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=182042"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/182042\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178855"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=182042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=182042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=182042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}