Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- cut into
2 medium pepper -- red bell, cut into
- 1 pieces
8 bamboo skewers -- soaked in
30 minutes |
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. |