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Tandoori Chicken Kebabs with Cauliflower and Red Peppers

  • 6servings
  • 60minutes
  • 59calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup yogurt, plain

  2. 1/4 cup cilantro fresh, chopped

  3. 2 tablespoons lemon juice

  4. 1 tablespoon ginger fresh, grated

  5. 1 large garlic clove

  6. 2 teaspoons paprika

  7. 1 teaspoon curry powder

  8. 1/2 teaspoon cumin ground

  9. 1/2 teaspoon coriander ground

  10. 1/4 teaspoon cayenne pepper

  11. 1 lb Chicken breast, chicken breast skined and boned, well trimmed, cut in

  12. 1" cubes

  13. 1 pound cauliflower florets cut into, florets

  14. 2 medium sweet red bell pepper red bell, cut into,

  15. 1" pieces

  16. 8 each bamboo skewers soaked in water

  17. 30 mins*

Instructions Jump to Ingredients ↑

  1. Puree first ten ingredients in blender or processor.

  2. Pour 1/4 c yogurt mixture into small bowl, cover and chill.

  3. Pour remaining mixture into medium bowl; add chicken and toss to coat.

  4. Cover and chill at least one hour and up to 24 hours.

  5. Cook cauliflower in pot of boiling salted water until crisp-tender, about 2 minutes. Drain.

  6. Rinse under cold water.

  7. Add cauliflower to 1/4 c yogurt mixture and toss.

  8. Thread red bell peppers, chicken and cauliflower on skewers.

  9. Prepare barbecue (medium heat). Grill until chicken is cooked through, about 7 minutes per side.

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