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Tandoori Chicken Kabobs With Cauliflower and Red Peppers


Course : Grilling
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 cut into small pieces

2 medium pepper -- red bell, cut into 1 pieces

8 skewers bamboo skewers -- soaked in minutes
 

Preparation / Directions:


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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