Go Back
Spiced chicken and eggplant skewers ready for grilling, showcasing vibrant flavors.

Spiced Chicken and Eggplant Skewers

These skewers feature tender chicken and creamy eggplant, flavored with warm spices and grilled to perfection, ideal for cozy dinners and casual gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, South Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 450 g chicken thigh fillets, cut into 3cm pieces Thighs are juicy; swap for boneless chicken breast if preferred.
  • 1 medium eggplant, cut into 3cm pieces Choose firm, glossy eggplant; salt larger pieces briefly to draw out moisture.
  • 6 sprigs curry leaves Fresh leaves give a bright, citrus-like aroma.
  • 100 g eggplant pickle Adds tang and complexity; substitute with pickled vegetables or mango chutney if unavailable.
  • 3 tsp garam masala
  • 1 clove garlic, finely chopped
  • 20 g ginger, finely chopped Use a 4cm piece.
  • 60 ml sunflower oil
  • thinly sliced long green chilli, to serve
  • nigella seeds, to serve
For the dressing
  • 95 g Greek yoghurt
  • 1/2 bunch coriander, chopped
  • 1 whole lime, juiced
  • 1 long green chilli, chopped Can reduce for a milder version.

Method
 

Preparation
  1. For the dressing, place all dressing ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
  2. Thread chicken and eggplant onto skewers, alternating between each. Aim for a little space between pieces for even cooking.
  3. Pound leaves of 3 sprigs of curry leaves until finely ground, then mix with eggplant pickle, garam masala, garlic, ginger, and sunflower oil to form a paste.
  4. Brush the spice mixture over the skewers, ensuring even coverage.
Cooking
  1. Heat a chargrill pan or barbecue to medium heat.
  2. Grill skewers, turning frequently and brushing with cooking juices for 12-15 minutes until chicken is cooked through.
  3. Add remaining curry leaves to the grill for the last 4 minutes to crisp and flavor the skewers.
Serving
  1. Place skewers on a serving platter, top with grilled curry leaves, sliced chilli, and nigella seeds.
  2. Serve with the chilled yoghurt dressing on the side.

Notes

Soak wooden skewers for 30 minutes before using to prevent burning. Cut pieces uniformly to ensure even cooking. Allow skewers to rest for 5 minutes before serving.