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Measurements
      Title: TANDOORI CHICKEN KEBABS WITH CAULIFLOWER & RE
 Categories: Chicken, Indian
      Yield: 6 Servings
 
      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, 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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