Title: Tandoori Chicken Kebabs with Cauliflower & Red Peppers
Categories: Chicken Indian
Yield: 6 Servings
| 1 | c | Yogurt, plain |
| 1/4 | c | Cilantro, fresh; chopped |
| 2 | tb | Lemon juice |
| 1 | tb | Ginger, fresh; grated |
| 1 | lg | Garlic clove; minced |
| 2 | ts | Paprika |
| 1 | ts | Curry powder |
| 1/2 | ts | Cumin, ground |
| 1/2 | ts | Coriander, ground |
| 1/4 | ts | Cayenne pepper |
| 1 | lb | Chicken breast, skin/boned, well trimmed, cut in 1" cubes |
| 1 | lb | Cauliflower, cut into florets |
| 2 | md | Pepper, red bell; cut into 1" pieces |
| 8 | | Bamboo skewers, soaked in water 30 minutes |
Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt
mixture into small bowl, cover and chill. Pour remaining mixture into
medium bowl; add chicken and toss to coat. Cover and chill at least one
hour and up to 24 hours. Cook cauliflower in pot of boiling salted water
until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add
cauliflower to 1/4 c yogurt mixture and toss. Thread red bell peppers,
chicken and cauliflower on skewers. Prepare barbecue (medium heat). Grill
until chicken is cooked through, about 7 minutes per side.