Indian-Spiced Chicken, Eggplant, And Tomato Skewers

  1. Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.
  2. Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.
  3. Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.
  4. Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.
  5. Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.

garlic, ginger, coconut milk, lime zest, lime juice, tomato paste, kosher salt, ground turmeric, cayenne pepper, ground cardamom, chicken thighs, eggplant, red onion, tomatoes, vegetable oil, cilantro, water

Taken from www.epicurious.com/recipes/food/views/indian-spiced-chicken-eggplant-and-tomato-skewers (may not work)

Another recipe

Switch theme