Curry-Ginger Chicken Kebabs with Okra
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 25 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 191 milligrams
- Sodium
- 553 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 6 grams
- Protein
- 38 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
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.