Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Yogurt, plain |
¼ 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 |
½ teaspoon | Cumin, ground |
½ teaspoon | Coriander, ground |
¼ teaspoon | Cayenne pepper |
1 pounds | Chicken breast, skin/boned, well trimmed, cut in 1\" cubes |
1 pounds | Cauliflower, cut into florets |
2 mediums | Pepper, red bell; cut into 1\" pieces |
8 \N | Bamboo skewers, soaked in water 30 minutes |
Puree first ten ingredients in blender or processor. Pour ¼ 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 ¼ 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.