CURRY-GINGER CHICKEN KEBABS WITH OKRA

Curry-Ginger Chicken Kebabs with Okra image

Channel the flavors of Indian cooking with these perfectly charred kebabs brushed with butter and seasoned with a spicy yogurt marinade.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 191 milligrams, Sodium 553 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 38 grams, Sugar 5 grams