Tandoori Chicken Kebabs with Cauliflower & Red Peppers

These kebabs bring tandoori flavour to your backyard grill without needing a clay oven.

Chicken breast cubes soak in a vibrant marinade of yogurt, cilantro, lemon juice, garlic, ginger, paprika, curry powder, cumin, coriander, and cayenne. The yogurt tenderizes the meat while the spices work their way deep into every piece.

Blanched cauliflower florets get a quick toss in reserved marinade for flavour, then everything goes onto soaked bamboo skewers with chunks of sweet red bell pepper.

Seven minutes per side on a medium grill and dinner is served.

Pro Tips

• Marinate for at least one hour, but overnight is where the magic happens. Twenty-four hours gives you the most flavourful, tender chicken.
• Reserve the yogurt mixture before adding raw chicken as the recipe directs. That clean portion goes on the cauliflower, keeping everything food-safe.
• Blanch the cauliflower until just crisp-tender. Two minutes in boiling water, then a cold water rinse to stop the cooking. It finishes on the grill.
• Soak bamboo skewers for 30 minutes before threading. Dry bamboo catches fire on the grill and your kebabs end up on the coals.