Tandoori Chicken Kebabs with Cauliflower & Red Peppers

Directions

Purée first ten ingredients in blender or processor.

Pour ¼ cup 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 ¼ cup 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.