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Tandoori Chicken Kabobs With Cauliflower and Red Peppers |
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| Course : |
Grilling |
| 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, cubed |
| 1 |
pound |
cauliflower |
| 2 |
medium |
pepper -- red bell, cut into 1 pieces |
| 8 |
skewers |
bamboo skewers -- soaked in minutes |
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Preparation:
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 grill (medium heat).
Grill until chicken is cooked through, about 7 minutes per side. |
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