Recipe for Tandoori Chicken Kebabs With Cauliflower & Red Peppers


1 cup yogurt, plain
1/4 cup cilantro, fresh; chopped
2 tablespoon lemon juice
1 tablespoon ginger, fresh; grated
1 large garlic clove; minced
2 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/4 teaspoon cayenne pepper
1 lb chicken breast, skin/boned, well tr; immed, cut in 1 cubes
1 lb cauliflower, cut into florets
2 medium 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.

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