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Tandoori Chicken Kebabs With Cauliflower |
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| Course : |
Curry |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 1 |
cup |
yogurt -- plain |
| 1/4 |
cup |
cilantro -- fresh, chopped |
| 2 |
tablespoons |
lemon juice |
| 1 |
tablespoon |
ginger -- fresh, grated |
| 1 |
large |
garlic clove -- minced |
| 2 |
teaspoons |
paprika |
| 1 |
teaspoon |
curry powder |
| 1/2 |
teaspoon |
cumin -- ground |
| 1/2 |
teaspoon |
coriander -- ground |
| 1/4 |
teaspoon |
cayenne pepper |
| 1 |
pound |
chicken breast -- skin/boned, well trimmed, cut in |
| 1 |
pound |
cauliflower |
| 2 |
medium |
red bell pepper, cut into 1 inch pieces |
| 8 |
large |
bamboo skewers |
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Preparation:
Soak bamboo sticks in water for 30 minutes before using on the grill.
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 cup yogurt mixture and toss. Thread red bell peppers, chicken and cauliflower on skewers.
Prepare grill (medium hot coals). Grill until chicken is cooked through, about 7 minutes per side. Do not over cook. |
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