Tandoori Spiced Mixed Grill | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 cloves garlic (minced)
• 2 tablespoons grated fresh gingerroot
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1½ teaspoons salt
• ½ teaspoon ground cayenne pepper
• juice from 1 lime
• 2 tablespoons olive oil
• 1½ cups plain yogurt
• 3 chicken breasts
• 1 pound jumbo shrimp (peeled with tails on)
• 1 pound extra firm tofu (sliced into ½-inch thick slices)
• 4 12-inch bamboo skewers, soaked in water for 20 minutes.
• Fresh cilantro leaves