Spiced Chicken and Eggplant Skewers are a delicious and aromatic addition to your braai. Tender chunks of marinated chicken and smoky eggplant are threaded onto skewers, creating a harmonious blend of flavors and textures. The chicken is infused with a blend of spices, providing a warm and savory taste, while the eggplant absorbs the marinade, becoming perfectly charred and flavorful on the grill. These skewers are not only visually appealing but also bursting with delightful, mouth-watering flavors, making them an ideal choice for a memorable braai experience.
Ingredients:
- 450g chicken thigh fillets, cut into 3cm pieces
- 1 medium eggplant, cut into 3cm pieces
- 6 sprigs curry leaves
- 1/3 cup (100g) eggplant pickle (from Indian/asian 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
Directions
- For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
- 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.
- 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.
- Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.