Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           yogurt -- plain
     1/4  cup           cilantro -- fresh, chopped
   2      tablespoons   lemon juice
   1      tablespoon    ginger -- fresh, grated
   1      large         garlic clove -- minced
   2      teaspoons     paprika
   1      teaspoon      curry powder
     1/2  teaspoon      cumin -- ground
     1/2  teaspoon      coriander -- ground
     1/4  teaspoon      cayenne pepper
   1      pound         chicken breast -- skin/boned, well
                        -- trimmed, cut in
   1      pound         cauliflower -- cut into
   2      medium        red bell pepper, cut into 1" pcs
   8                    bamboo skewers

Preparation:

Soak bamboo sticks in water for 30 minutes before using on the grill. 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 cup yogurt mixture and toss. Thread red bell peppers, chicken and cauliflower on skewers. Prepare grill (medium hot coals). Grill until chicken is cooked through, about 7 minutes per side. Do not over cook.