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Tandoori chicken kebabs with cauliflower & re

Yield: 6 Servings

Ingredients:

• 1 c Yogurt plain
• 1/4 c Cilantro fresh; chopped
• 2 tb Lemon juice
• 1 tb Ginger fresh; grated
• 1 lg Garlic clove; minced
• 2 ts Paprika
• 1 ts Curry powder
• 1/2 ts Cumin ground
• 1/2 ts Coriander ground
• 1/4 ts Cayenne pepper
• 1 lb Chicken breast

Instructions:

skin/boned -well trimmed cut in 1" -cubes 1 lb 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 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.

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