There’s something inherently magical about the sizzle of vegetables hitting a hot grill on a warm evening.
The smoky aroma, the charred edges, the burst of flavor—grilling transforms even the humblest ingredients into something extraordinary.
Today, I’m bringing you a recipe that marries the rustic charm of the grill with the sophisticated warmth of Persian cuisine, using a secret ingredient you’ll want to keep in your pantry forever: RoboFood Advieh Seasoning.
This time, we’re not using it in a stew or rice dish—instead, we’re infusing it into a luxurious, tangy yogurt marinade to elevate grilled eggplant and chickpeas into a vibrant, aromatic centerpiece for your next outdoor feast.
Why This Recipe Works
Grilled vegetable skewers can sometimes fall flat—lacking depth, turning mushy, or tasting a bit one-note.
The trick?
A well-balanced marinade that does more than just coat.
Our Advieh yogurt marinade does exactly that.
It tenderizes, flavors, and adds a luxurious creaminess even before the vegetables see the grill.
The rose petals in the Advieh lend a soft floral note, while the warm spices—cinnamon, cardamom, cumin, and nutmeg—complement the natural sweetness of eggplant and the earthiness of chickpeas.
A touch of smoked paprika deepens the smoky char, and fresh lemon zest brightens every bite.
This recipe is vegetarian, rich in plant-based protein, and naturally gluten-free.
It’s perfect for backyard dinners, mezze spreads, or even as a bold component in grain bowls.
Plus, it’s incredibly easy to prepare—most of the work happens while the vegetables marinate.
Let’s get into it.
Ingredients Spotlight
Eggplant: The Star Canvas
Eggplant has a unique ability to absorb flavors like a sponge, making it an ideal candidate for marinating.
For this recipe, we’re using medium-sized globe eggplants, cut into thick cubes.
The key is to not cut them too small—about 1.5 inches ensures they hold their shape on the skewers without becoming mushy.
Salting the eggplant cubes before marinating also helps draw out excess moisture, preventing sogginess and encouraging better browning.
Chickpeas: Protein-Packed Perfection
Chickpeas bring a nutty, hearty element to these skewers.
We’re using canned chickpeas for convenience, but they must be thoroughly dried.
This step is crucial—wet chickpeas steam instead of char, robbing you of that delicious grilled texture.
A few minutes with a clean towel and a gentle toss will do the trick.
RoboFood Advieh Seasoning: The Soul of the Dish
This traditional Persian blend is the star that ties everything together.
Unlike generic curry or za’atar mixes, Advieh has a refined balance of warmth and delicacy.
The rose petals aren’t just for show—they release subtle floral notes that dance against the smokiness of the grill.
I’ve found that RoboFood’s version strikes the perfect ratio: not too sweet, not too earthy, but just complex enough to be memorable.
Yogurt: The Tenderizing Magic
Plain Greek yogurt is our marinade base.
Its acidity gently breaks down the surface of the eggplant, making it more tender, while its fat content helps carry fat-soluble flavor compounds from the spices.
Plus, when grilled, the edges of the yogurt-coated vegetables caramelize beautifully, creating little pockets of golden crispness.
How to Make Advieh Yogurt-Marinated Grilled Skewers
Step 1: Prep the Eggplant
Begin by cutting the eggplants into uniform cubes.
Place them in a colander, sprinkle generously with kosher salt, and let them sit for 30 minutes.
This draws out bitter juices and excess water.
Afterward, rinse and pat dry thoroughly—this step is essential for achieving a good sear.
Step 2: Make the Marinade
In a large bowl, combine 1 cup of full-fat Greek yogurt with 2 tablespoons of RoboFood Advieh Seasoning, 1 teaspoon smoked paprika, zest of one lemon, 2 minced garlic cloves, 1 tablespoon olive oil, and a pinch of black pepper.
Whisk until smooth.
The marinade should be creamy, fragrant, and lightly speckled with spice.
Step 3: Marinate the Vegetables
Add the dried eggplant cubes and drained chickpeas to the marinade.
Gently fold until everything is evenly coated.
Cover and refrigerate for at least 2 hours—or ideally, overnight.
The longer it marinates, the deeper the flavors penetrate.
Step 4: Skewer and Grill
Preheat your grill to medium-high (about 400°F).
Thread the marinated vegetables onto metal or soaked wooden skewers, alternating eggplant and chickpeas for visual appeal.
Brush the grates lightly with oil to prevent sticking.
Grill the skewers for 3–4 minutes per side, turning gently with tongs.
You’re looking for golden edges, slight charring, and a warmed-through center.
Overcooking can make eggplant mushy, so keep an eye on them.
Serving Suggestions
These skewers are stunning on their own, but they truly shine when paired with the right accompaniments.
Here are a few ideas:
- With Warm Pita: Serve alongside toasted pita bread for a handheld experience.
- Over Couscous or Freekeh: Make a hearty bowl by placing the skewers over a bed of grain, drizzling with extra yogurt sauce, and garnishing with cucumber, tomato, and fresh mint.
- As Part of a Mezze Spread: Add to a platter with hummus, tabbouleh, labneh, and olives for a Mediterranean feast.
- With a Fresh Herbed Dressing: Whisk together chopped parsley, lemon juice, olive oil, and a touch of sumac for a zesty finishing sauce.
For extra flair, sprinkle the finished skewers with a few crushed pistachios and a dusting of dried rose petals—echoing the floral notes in the Advieh and making the dish visually stunning.
Why Advieh Works So Well in Marinades
While many spice blends are designed for dry rubs or finishing, Advieh’s balance of warm and floral makes it uniquely suited for wet applications like yogurt marinades.
Unlike harsher spice mixes, it doesn’t dominate; instead, it gently infuses, layering complexity without overwhelming.
The cinnamon and nutmeg add warmth, cumin brings earthiness, cardamom offers citrusy brightness, and rose petals provide a whisper of elegance.
When combined with the tang of yogurt and the smokiness of the grill, the result is a flavor profile that’s both familiar and intriguingly exotic.
Storage & Make-Ahead Tips
You can make the marinade up to 2 days in advance and store it in an airtight container in the fridge.
The marinated vegetables can be grilled up to 4 hours ahead and served at room temperature—perfect for entertaining.
Leftover skewers keep well for up to 3 days; reheat gently on a grill or skillet to restore some char.
Frequently Asked Questions
Can I bake these instead of grilling?
Absolutely!
Preheat your oven to 425°F and arrange the skewers on a parchment-lined baking sheet.
Roast for 20–25 minutes, flipping halfway, until golden and slightly charred at the edges.
Can I use other vegetables?
Yes!
Zucchini, bell peppers, or mushrooms work beautifully.
Just cut them to match the eggplant size for even cooking.
Is there a non-dairy alternative?
You can substitute the Greek yogurt with thick coconut yogurt or a cashew cream base.
The marinade will be less tangy but still flavorful.
Can I use fresh rose petals?
If you have edible, organic rose petals, you can finely chop and sprinkle them on top before serving.
However, avoid adding them to the marinade—they may turn bitter.
The Joy of Grilling with Global Flavors
Grilling often brings to mind American barbecue or Mediterranean herbs, but the technique is universal.
In Persian cuisine, grilling (known as “kabab”) is revered for its ability to concentrate flavors.
By introducing Advieh into a yogurt marinade, we honor that tradition while making it accessible to home cooks everywhere.
It’s a reminder that spices aren’t just for stews—they can transform everyday grilling into something deeply aromatic and culturally rich.
Whether you’re vegetarian, a spice enthusiast, or simply looking for a fresh twist on summer grilling, these eggplant and chickpea skewers are sure to impress.
With RoboFood Advieh Seasoning, you’re not just adding flavor—you’re inviting centuries of Persian culinary artistry to your table.
Fire up the grill.
Invite some friends.
And let the fragrance of warm spices and charred eggplant carry you away to a sun-drenched courtyard in Shiraz—with every delicious bite.
