Aromatic Grilled Chicken and Spiced Vegetables with Cilantro Yogurt

1. Prepare the cilantro yogurt sauce

Combine the plain yogurt, minced fresh cilantro, and minced green onions in a small bowl. Add a pinch of coarse kosher salt and a twist of freshly ground pepper. Stir until smooth and well-mixed.

2. Prepare the grill

Prepare your grill for high heat. If using a charcoal grill, ensure the coals are hot and glowing. For a gas grill, preheat to high.

3. Mix the spice blend

In a small bowl, mix the Madras curry powder, chili powder, ground cumin, and ground coriander.

4. Prepare the chicken

Place each skinless, boneless chicken breast half between two sheets of waxed paper. Using a rolling pin, gently flatten to an even thickness.

5. Season the chicken and vegetables

Arrange the chicken, eggplant slices, and zucchini slices on rimmed baking sheets. Brush both sides lightly with olive oil and sprinkle with coarse kosher salt and freshly ground pepper. Evenly coat each piece with the spice mixture. Turn everything over and repeat the brushing and seasoning on the other side.

6. Grill the chicken and vegetables

Place the chicken and vegetables on the grill. Grill the chicken breasts for about 5 minutes on each side, until they have grill marks and are cooked through. Grill the eggplant for about 5 minutes on each side, and the zucchini for about 6 minutes on each side.

7. Serve

Transfer the grilled chicken and vegetables to a platter and serve with the cilantro yogurt sauce.