Tandoori Chicken Kebabs With Cauliflower

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 lb	454g / 16oz	Cauliflower - cut into
2 lbs	908g / 32oz	Red bell pepper - cut into 1" pcs (medium)
8		Bamboo skewers

Recipe Instructions

Soak bamboo sticks in water for 30 minutes before using on the grill.

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 cup yogurt mixture and toss. Thread red bell peppers, chicken and cauliflower on skewers.

Prepare grill (medium hot coals). Grill until chicken is cooked through, about 7 minutes per side. Do not over cook.

Source:
Cooking Light, May 1995, page 125

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.