Recipe - Tandoori Chicken Kebabs With Cauliflower And Re

1 cup Yogurt, plain
One fourth cup Cilantro, fresh; chopped
2 tablespoon Lemon juice
1 tablespoon Ginger, fresh; grated
1 lg Garlic clove; minced
2 teaspoon Paprika
1 teaspoon Curry powder
One half teaspoon Cumin, ground
One half teaspoon Coriander, ground
One fourth teaspoon Cayenne pepper
1 pound Chicken breast, skin/boned,
well trimmed, cut in 1"
cubes
1 pound 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 One fourth cup 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 crisptender, about 2 minutes. Drain. Rinse under cold water. Add
cauliflower to One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini