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Chicken and Eggplant Brochettes with Lime
(4)
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Preparation
30 min
Cooking
10 min
Marinating
6 h
Servings
4
Nut-free
Gluten-free
Egg-free
See
Nutrition Facts
Categories
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
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
In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.
Brochettes
Preheat the grill, setting the burners to medium.
Thread 5 eggplant cubes on each skewer, alternating with 4 chicken cubes and 3 bell pepper squares. Season with salt and pepper.
Oil the grate. Grill the brochettes until the chicken is cooked through, 4 to 5 minutes per side.
Serve with yogurt sauce and steamed rice.
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