Tandoori Chicken Kebabs with Cauliflower and Red Peppers

• 1 cup yogurt, plain
• 1/4 cup cilantro fresh, chopped
• 2 tablespoons lemon juice
• 1 tablespoon ginger fresh, grated
• 1 large garlic cloves
• 2 teaspoons paprika
• 1 teaspoon curry powder
• 1/2 teaspoon cumin ground
• 1/2 teaspoon coriander ground
• 1/4 teaspoon cayenne pepper
• 1 lb Chicken breast, chicken breasts skined and boned, well trimmed, cut in 1" cubes
• 1 pound cauliflower florets cut into, florets
• 2 medium sweet red bell peppers red bell, cut into, 1" pieces
• 8 each bamboo skewers soaked in water 30 mins

1. Puree first ten ingredients in blender or processor.
2. Pour 1/4 cup yogurt mixture into small bowl, cover and chill.
3. Pour remaining mixture into medium bowl; add chicken and toss to coat.
4. Cover and chill at least one hour and up to 24 hours.
5. Cook cauliflower in pot of boiling salted water until crisp-tender, about 2 minutes.
6. Drain.
7. Rinse under cold water.
8. Add cauliflower to 1/4 cup yogurt mixture and toss.
9. Thread red bell peppers, chicken and cauliflower on skewers.
10. Prepare barbecue (medium heat).
11. Grill until chicken is cooked through, about 7 minutes per side.

yogurt, cilantro, lemon juice, ginger fresh, garlic, paprika, curry powder, cumin ground, coriander ground, cayenne pepper, chicken, cauliflower, sweet red bell peppers red bell, bamboo skewers

Taken from recipeland.com/recipe/v/tandoori-chicken-kebabs-caulifl-43356 (may not work)