Spiced chicken and eggplant skewers

Summer in Melbourne = BBQ time! If your barby is getting a good workout at the moment you may be becoming a little bored with what's going onto it every week? Try out these scrumptious skewers for a little variety in your BBQ game.


With a solid dose of protein in the chicken and a beautiful source of vitamins and minerals from the gorgeously-coloured eggplant, this meal is easy on the body AND the tastebuds!



INGREDIENTS

  • 450g Chicken Thigh, cut into 3cm pieces

  • 1 medium eggplant, cut into 3cm pieces

  • 6 sprigs curry leaves

  • 1/3 cup (100g) eggplant pickle (from Indian section of supermarket)

  • 3 tsp garam masala (Indian spice mix)

  • 1 garlic clove, finely chopped

  • 4cm piece (20g) ginger, finely chopped

  • 1/4 cup (60ml) sunflower oil

  • Thinly sliced long green chilli & nigella seeds, to serve

Coriander and green chilli dressing:

  • 1/3 cup (95g) Greek yoghurt

  • 1/2 bunch coriander, stalks and leaves chopped

  • Juice of 1 lime

  • 1 long green chilli, chopped


METHOD

1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed. 2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.

3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.

4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.



Recipe from Delicious.com



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