Tandoori Chicken Kebabs With Cauliflower & Red Peppers
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Tandoori Chicken Kebabs With Cauliflower & Red Peppers
  Chicken    Kebabs    Cauliflower    Peppers    Indian  
Last updated 6/12/2012 12:53:44 AM. Recipe ID 15588. Report a problem with this recipe.
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      Title: Tandoori chicken kebabs with cauliflower & red peppers
 Categories: Chicken, Indian
      Yield: 6 Servings
 
      1 c  Yogurt, plain
    1/4 c  Cilantro, fresh; chopped
      2 T  Lemon juice
      1 T  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, 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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Recipe ID 15588 (Apr 03, 2005)

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