Name: Ginger-Coconut Chicken, Eggplant, and Tomato Skewers
Cook time: 45 minutes
Total time: 2 hours, including marinating time
Yield: 4 servings
Ingredients: 4 garlic cloves, finely grated; 1 (3") piece ginger, finely grated; 1 (14-ounce) can coconut milk; 3 teaspoons finely grated lime zest; 2 tablespoons fresh lime juice; 2 tablespoons tomato paste; 3 teaspoons kosher salt; 1 1/2 teaspoons ground turmeric; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cardamom; 2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes; 1 medium eggplant, cut into 1 1/2" cubes; 1 small red onion, cut into 2" pieces; 1 pint cherry tomatoes; Canola or vegetable oil (for grill); Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving); 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry

Chicken, eggplant, tomatoes, and red onion all get marinated in the same Indian-inspired richly spiced coconut milk, then divided onto skewers by ingredient to ensure each is grilled to the optimal doneness—no overcooking the chicken because you're waiting for the onions to cook.

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