Name: Curry-Ginger Chicken Kebabs with Okra
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/2 cup plain whole-milk yogurt; 1 cup fresh cilantro (leaves and tender stems); 1/2 serrano chile pepper, seeded; 1 tablespoon finely chopped fresh ginger; 2 teaspoons fresh lime juice; Kosher salt and freshly ground pepper; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces; 1 tablespoon madras curry powder; 3/4 pound okra, halved lengthwise if large; 4 tablespoons unsalted butter, melted; 1 8-ounce package naan bread; 2 tomatoes, cut into wedges

Directions

Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.

Photograph by David Malosh

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Curry-Ginger Chicken Kebabs with Okra

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