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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)