Ginger Coconut Chicken Eggplant and Tomato Skewers

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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