Chicken and Eggplant Brochettes with Lime
Preparation
30 MIN
Cooking
10 MIN
Marinating
6 H
Servings
4

Chicken and Eggplant Brochettes with Lime

Ingredients

    Marinade

  • 1/4 cup (60 ml) lime juice
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) honey
  • 2 cloves garlic, finely chopped
  • Grated zest of 1 lime
  • 1 teaspoon (5 ml) hot pepper sauce or to taste

    Brochettes

  • 1 1/2 lb (675 g) skinless, boneless chicken breasts, cut into 32 cubes
  • 1 medium eggplant, cut into 40 cubes
  • 1 large red bell pepper, cut into 24 squares
  • 8 wood skewers, soaked in water for 30 minutes
  • Salt and pepper

    Yogurt sauce

  • 1 1/2 cups (375 ml) plain yogurt (min. 4% m.f.)
  • 1/4 cup (60 ml) chopped cilantro
  • 1 tablespoon (15 ml) lime juice
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon (1 ml) ground cumin
  • 1/4 teaspoon (1 ml) ground coriander

Preparation

Marinade

  1. In a glass baking dish or large freezer bag, combine all the marinade ingredients. Add the chicken, eggplant and bell peppers. Coat well. Cover the dish or seal the bag. Refrigerate for 6 hours or overnight.

Yogourt sauce

  1. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.

Brochettes

  1. Preheat the grill, setting the burners to medium.
  2. Thread 5 eggplant cubes on each skewer, alternating with 4 chicken cubes and 3 bell pepper squares. Season with salt and pepper.
  3. Oil the grate. Grill the brochettes until the chicken is cooked through, 4 to 5 minutes per side.
  4. Serve with yogurt sauce and steamed rice.