Curried Ginger Chicken Kebabs and Grilled Okra

Ingredients:

• 0.5 cup plain whole milk yogurt
• 1 cup fresh cilantro (leaves and thin stems)
• Half a serrano pepper, seeded
• 1 tbsp finely chopped ginger root
• 2 tsp freshly squeezed lime juice
• 700 g skinless and boneless chicken thighs, cut into 4 cm pieces.
• 1 tbsp. l. madras curry
• 350 g okra, large ones cut in half lengthwise
• 4 tbsp unsalted butter, melted
• 1 pack of naan bread (200 g)
• 2 tomatoes, cut into wedges

Preparation:

1. Preheat the grill to medium-high heat. Combine the yogurt, cilantro, serrano chili, ginger, lime juice, 1/2 teaspoon salt, and a pinch of black pepper in a blender and blend until smooth. Combine half the sauce in a medium bowl with the chicken thighs and curry powder, coating the chicken evenly. Set aside the remaining sauce for serving.
2. Thread the chicken onto 4 metal skewers, leaving a small space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs on all sides with melted butter and sprinkle with salt and black pepper.
3. Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6-8 minutes for the okra and 12-15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
4. Divide the naan, chicken, and okra among plates. Add tomatoes and season with salt. Serve with yogurt sauce.