1 cup Yogurt, plain
1/4 cup Cilantro, fresh, chopped
2 tbsp Lemon juice
1 tbsp Ginger, fresh, grated
1 large Garlic clove, minced
2 tsp Paprika
1 tsp Curry powder
1/2 tsp Cumin, ground
1/2 tsp Coriander, ground
1/4 tsp Cayenne pepper
1 lb Chicken breast, skin/boned, well trimmed, cut in 1" cubes
1 lb Cauliflower, cut into florets
2 medium Pepper, red bell, cut into 1" pieces
8 Bamboo skewers, soaked in water 30 minutes
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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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