Try this Tandoori Chicken Kebabs with Cauliflower and Re recipe, or contribute your own.
Suggest a better descriptionPuree 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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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 34 | ||
Calories from Fat: 8 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 27.4mg | 1 % | |
Potassium 159mg | 4 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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