Tandoori Chicken Kabobs With Cauliflower And Red Peppersappetizers, chicken, poultry, german, indian 1 cup yogurt; plain 1/4 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 1/2 teaspoon cumin; ground 1/2 teaspoon coriander; ground 1/4 teaspoon cayenne pepper 1 pound chicken breast; skin/boned, well -- trimmed, cubed 1 pound cauliflower; cut into 2 medium pepper; red bell, cut into 1 pie 8 bamboo skewers; soaked in 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 grill (medium heat). Grill until chicken is cooked through, about 7 minutes per side. |
