Tandoori Chicken Kebabs With Cauliflower And Red Peppers

Recipe Ingredients

1 cup	237ml	Yogurt - plain
1/4 cup	4g / 0.1oz	Cilantro - fresh, chopped
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Ginger - fresh, grated
1 tablespoon	15ml	Garlic clove - minced (large)
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Cumin - ground
1/2 teaspoon	2.5ml	Coriander - ground
1/4 teaspoon	1.3ml	Cayenne pepper
1 lb	454g / 16oz	Chicken breast - skin/boned,- well trimmed cut in 1"
		- cubes
1 lb	454g / 16oz	Cauliflower - cut into
		- florets
2		Pepper - red bell, cut into (medium)
		- 1" pieces
8		Bamboo skewers - soaked in
		- water 30 minutes

Recipe Instructions

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.

Source:
An Invitation to Indian Cooking, Madhur Jaffrey (adpt)

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