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| 1 Tasse | Yogurt, plain |
| 1/4 Tasse | Cilantro, fresh; chopped |
| 2 Teelöffel | lemon juice |
| 1 Teelöffel | Ginger, fresh; grated |
| 1 gross | cloves garlic minced |
| 2 Teelöffel | paprika |
| 1 Teelöffel | curry powder |
| 1/2 Teelöffel | Cumin ground |
| 1/2 Teelöffel | Coriander ground |
| 1/4 Teelöffel | cayenne pepper |
| 1 x ca. 450 g | Chicken breast, skin/boned, well trimmed, cut in 1" cubes |
| 1 x ca. 450 g | Cauliflower, cut into florets |
| 2 mittel | 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.
200 calories per serving, 2 g fat, 136 mg sodium, 67 mg cholesterol.
From Bon Appetit's Light & Easy Mar '93.
mISTYPED fOR yOU bY tERRI sT.lOUIS-wOLTMON
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