Mediterranean Summer Cookout

Recipes from the PLAYTE Kitchen Demo

A man and a young girl baking together in a kitchen, standing near an oven with a silver pot on top.

Welcome to the recipe collection from our Mediterranean Summer cooking experience with Copper at PLAYTE Kitchen. During this demonstration and hands-on event, we explored the bright, vibrant flavors of the Mediterranean while showcasing the speed, precision, and versatility of Copper's Charlie Induction Range. Together, we prepared juicy Chicken Souvlaki Skewers, smoky Babaganoush, warm Pita Bread, and fresh Mediterranean garnishes, demonstrating how induction cooking delivers exceptional performance for everyday meals and effortless entertaining. Throughout the event, guests had the opportunity to ask questions about making the switch to induction, experience the stoves firsthand, and discover how modern electric cooking can create a cleaner, more efficient kitchen. Whether you joined us in person or are recreating these recipes at home, we hope this collection inspires you to gather around the table, embrace the flavors of the Mediterranean, and cook with confidence on induction.

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Chicken Souvlaki Skewers

Serves 4

INGREDIENTS:

For the Chicken:

  • 5 tablespoons fresh juice from about 3 lemons

  • 4 tablespoons red wine vinegar

  • 4 tablespoons olive oil

  • 2 tablespoons chopped fresh oregano leaves

  • 2 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 2 pounds skinless boneless chicken thighs, trimmed of excess fat and cut into 1-inch pieces

  • 4 medium cloves garlic, grated

PROCEDURE:

  1. In a medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper.

  2. Place chicken cubes in a separate medium bowl.

  3. Mix in grated garlic and 7 tablespoons of dressing.

  4. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.

  5. Skewer chicken pieces on 8 to 12 skewers. Discard used marinade.

  6. Heat cast-iron skillet or grill pan over medium heat.

  7. Place chicken skewers on the skillet or grill pan until well browned and internal temperature registers 165°F on an instant-read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary.) Remove chicken to a serving platter and let rest 3 minutes.

  8. Serve with warm pita and your choice of mediterranean garnishes.

Babaganoush

Serves 4

INGREDIENTS

  • 3 medium Italian eggplants (about 2 pounds), pricked all over with a fork

  • 2 tablespoons lemon juice from 1 lemon, plus more as desired

  • 3 medium cloves garlic, minced

  • 3 tablespoons tahini

  • 1/3 cup extra-virgin olive oil, plus more for serving

  • 1/4 cup chopped fresh parsley leaves

  • Kosher salt

PROCEDURE:

  1. Adjust oven rack to 6 inches below broiler element and preheat broiler. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on the size of the eggplants). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes.

  2. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

  3. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl. Alternatively, place eggplant flesh in a fine-mesh strainer above a bowl and a small plate to add weight to the top of the eggplant flesh for 1 hour in the refrigerator to drain excess moisture.

  4. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

  5. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.