Indian-Spiced Chicken, Eggplant, and Tomato Skewers
Flavorful Indian-spiced skewers featuring tender chicken, eggplant, and cherry tomatoes marinated in a coconut milk sauce with aromatic spices like turmeric, cardamom, and ginger. Served with warm naan, fresh cilantro, and cooling yogurt.
Ingredients
- •4 cloves garlic cloves
- •1 piece ginger
- •1 can coconut milk
- •3 teaspoons lime zest
- •2 tablespoons lime juice
- •2 tablespoons tomato paste
- •3 teaspoons kosher salt
- •1½ teaspoons ground turmeric
- •¼ teaspoon cayenne pepper
- •¼ teaspoon ground cardamom
- •2 pounds boneless skinless chicken thighs
- •1 medium eggplant
- •1 small red onion
- •1 pint cherry tomatoes
- •2 tablespoons canola oil
- •1 serving accompaniments
- •14 pieces skewers
Cooking Instructions
- 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.
60 min
- 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.
15 min
- 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.
15 min
- 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.
2 min
- 5.
Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.
