Kabobs on the BBQ are always fun, and these Indian spiced kabobs have more flavor and spice than the typical recipe. Served with naan and yogurt sauce, they make for a quick and easy weeknight or weekend meal. You could certainly substitute other meat (shrimp, fish or beef) and vegetables (zucchini or squash) to mix it up a bit. The marinade will work well with any of them.
Active cooking time: 15 minutes
Total time: 1 1/2 hour
1 can coconut milk
4 garlic cloves, minced
2″ ginger root, minced
3 tsp lime zest
3 Tbsp fresh lime juice
3 tsp kosher salt
1 Tbsp curry powder
1 1/2 tsp turmeric
1-2 tsp cayenne pepper (depending on your taste)
1 tsp cumin
1 tsp ground cardamom
1 pound boneless, skinless chicken thighs, cut into 2″ pieces
1 Japanese eggplant, cut into 1/2″ thick rounds
1 small red onion, cut into 2″ pieces
1 pint cherry tomatoes
Naan bread, warm
1 cup Greek-style yogurt with 2 tsp honey and 2 tsp lime juice mixed in, and salt to taste
[Note: If you are going to use bamboo skewers, make sure to soak them in water for at least an hour before using.]
In a large measuring cup, mix together the coconut milk, garlic, ginger, lime zest and juice, salt, curry powder, turmeric, cayenne, cumin and. cardamom until fully blended. Taste and adjust the seasoning as needed for your taste preferences. Pour half of the marinade in a bowl over the chicken. Put the rest in a separate bowl with all the veggies. Mix well and let marinate for 1 hour.
Heat the grill to high heat. When ready, generously oil the grates. Put each of the 4 ingredients (chicken, eggplant, onions, tomatoes) on separate skewers. Total cook time will be 15 minutes, but you’ll add the skewers at different times so that they all finish together.
Start with the eggplant and onion skewers, which will take 15 minutes to cook. 5 minutes later, add the chicken (which will take 10 minutes to cook). And 5 minutes later, add the tomatoes. Rotate the skewers for even cooking during the cook time. Remove all the skewers after 15 minutes are up and remove to a platter.
Serve with the warm naan bread, yogurt sauce, and cilantro sprigs. Enjoy!