TANDOORI CHICKEN KEBABS WITH CAULIFLOWER & RED PEPPERS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Yogurt, plain
1/4 c Cilantro, fresh -- chopped
2 T Lemon juice
1 T Ginger, fresh -- grated
1 lg Garlic clove -- minced
2 ts Paprika
1 t Curry powder
1/2 ts Cumin, ground
1/2 ts Coriander, ground
1/4 ts Cayenne pepper
1 lb Chicken breast, skin/boned,
-well trimmed, cut in 1"
-cubes
1 lb Cauliflower, cut into
-florets
2 md Pepper, red bell -- cut into
-1" pieces
8 Bamboo skewers, soaked in
-water 30 minutes
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.
