INGREDIENTS:

1 cup Yogurt, plain
1/4 cup Cilantro, fresh; chopped
2 tablespoons Lemon juice
1 tablespoon Ginger, fresh; grated
1 clove Garlic; 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, cut in 1″ cubes
1 pound Cauliflower, cut into florets
2 medium Pepper, red bell; cut into 1″ pieces
6 Bamboo skewers, soaked in water 30 minutes

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 barbecue (medium heat). Grill until chicken is cooked through, about 7 minutes per side.

This recipe for Tandoori Chicken Kebabs serves/makes 6.

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