Tandoori Grilled Chicken and Eggplant
These easy kabobs get a jolt of flavor from our aromatic tandoori grill rubs, which are inspired by traditional Indian recipes. Here we’ve used our Kashmiri Chile and Garlic rub, but you can use our 10-Spice Masala or Ginger Saffron Lime rub if you prefer. If you want to use bamboo skewers instead of metal skewers, be sure to soak them in water to cover for about 20 minutes in advance.
Ingredients:
- 1 lb. (500 g) boneless, skinless chicken breasts, cut into 1 1/2-inch (4-cm) pieces
- 4 Tbs. Kashmiri Chile and Garlic Tandoori Grill Rub
- 1 lb. (500 g) baby eggplant, halved lengthwise
- 1 small red onion, halved and sliced lengthwise into 8 wedges
- 1 Tbs. vegetable oil, plus more for brushing
- 2 limes, halved
Directions:
In a bowl, toss the chicken with 2 Tbs. of the grill rub to coat. In a separate bowl, combine the eggplant and onion. Drizzle with the 1 Tbs. vegetable oil and toss to coat. Sprinkle the vegetables with the remaining 2 Tbs. grill rub and toss to coat.
Divide the chicken pieces equally among flat metal skewers. Divide the eggplant and red onion slices equally among separate flat metal skewers, alternating the eggplant halves and onion slices.
Preheat a grill pan over medium-high heat. Brush the grill pan and the cut sides of the lime halves with vegetable oil.
Arrange the skewers on the grill pan and cook, turning the skewers occasionally, until the chicken is cooked through and the eggplant is grill-marked and slightly softened, 8 to 10 minutes. Transfer the skewers to a platter.
Place the limes, cut side down, on the grill pan and cook until grill-marked, 2 to 3 minutes.
Divide the chicken, vegetables and limes among 4 individual plates. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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$19.95
