Tandoori chicken kebabs with cauliflower and re

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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