Tandoori chicken kebabs with cauliflower & red peppers
6 servings
Ingredients
| Quantity | 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 | Bamboo skewers, soaked in water 30 minutes | |
Directions
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.