*  Exported from  MasterCook  *
 
           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.
  
 
 
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