Tandoori Chicken Kebabs
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 cup plain yogurt
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons lemon juice
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 pound chicken breast, skin/boned, well trimmed, cut in 1\" cubes
- 1 pound cauliflower, cut into florets
- 2 medium red bell pepper, cut into 1\" pieces
- 6 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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