Tandoori Chicken Kebabs With Cauliflower And Red P
Ingredients
1 C. yogurt, plain
1/4 C. cilantro, fresh; chopped
2 Tbsp. lemon juice
1 Tbsp. ginger, fresh; grated
1 large garlic clove; minced
2 tsp. paprika
1 tsp. curry powder
1/2 tsp. cumin, ground
1/2 tsp. coriander, ground
1/4 tsp. cayenne pepper
1 lb. chicken breast, skin/boned, well trimmed, cut in 1-inch cubes
1 lb. cauliflower, cut into florets
2 medium pepper, red bell; cut into 1-inch pieces
8 bamboo skewers, soaked in water for 30 minutes
Cooking Instructions
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, for 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)