Last night, we enjoyed skewered chicken and okra marinated in canola oil, Madras curry powder, ground coriander and minced serrano chiles. I served it over a gratin of onion sautéed with tomato paste and topped with zucchini, tomatoes and parmesan cheese. The grilled okra was tender and had no trace of the icky sticky that you might expect. It is good enough this way to have again soon.
First, I heated all four burners on the grill and put the chicken directly on the grates over the flame for a few minutes to get some color and maybe a few grill marks. Then I turned the two center burners off.
I elevated the chicken skewers on two foil wrapped bricks and closed the lid to finish the chicken with indirect heat from the two outside burners. Indirect heat kept the chicken moist and tender without charring it on the outside. Next time, I’ll use two skewers so the chicken won’t rotate when I turn it over! I did use two skewers and all four burners with the okra after the chicken came off the grill.
Skewered okra on top of the gratin made me wish I’d had individual gratin dishes. I don’t know where I’d keep them, though. I couldn’t possibly get rid of anything from the cabinets to make room for something new!