Chicken Kebabs With Turmeric and Chili

Name: Chicken Kebabs With Turmeric and Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 piece red onion, sliced; 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks; 0.5 teaspoon Kashmiri chile powder; 0.5 teaspoon turmeric; 1 teaspoon garlic powder; 1 tablespoon salt; 1 teaspoon black pepper; 0.25 cup lemon juice; 1 piece large eggplant, sliced horizontally; 0.25 cup olive oil

This is an adaptation from NYT Cooking’s chicken kebab with turmeric and chili recipe. I ended up cooking the leftover marinade and used it to dress some nicely grilled eggplant.

Allen_Lee

4.0(1 review)

Prep10 min

Cook15 min

Total25 min

Servings4

Difficultyeasy

Heart HealthyKetogenicLunchDinner / Supper

Ingredients

1 piecered onion, sliced
2 poundsboneless, skinless chicken thighs, cut into 1 1/2-inch chunks
0.5 teaspoonKashmiri chile powder
0.5 teaspoonturmeric
1 teaspoongarlic powder
1 tablespoonsalt
1 teaspoonblack pepper
0.25 cuplemon juice
1 piecelarge eggplant, sliced horizontally
0.25 cupolive oil

Instructions

1
Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator overnight.
2
Once the chicken has marinated, pour the marinade in a shallow pan to cool and carmelize.
3
Toss the eggplant slices in olive oil and salt and pepper.
4
Heat gas grill and grill the chicken skewers and eggplant slices slowly, turning as necessary, until it’s browned all over, 15 to 20 minutes.
5
Toss the eggplant with the carmelized marinade. Serve with pita!