Tandoori Chicken Kebabs With Cauliflower

Course : Curry
Serves: 6
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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 small pieces
2 medium red bell pepper, cut into 1 inch pieces
8 large bamboo skewers

Preparation / Directions:

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.

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