Tandoori Chicken Kebabs with Spiced Cauliflower Couscous | MiNDFOOD

Ingredients

• 6 chicken thighs, deboned, cut into large pieces
• 1/3 cup tandoori paste
• 200g Greek thick yoghurt, extra to serve
• 750g cauliflower, stems removed and chopped
• 2 tbsp olive oil, extra for brushing
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp lemon juice
• 4 kale leaves, torn, stems removed and blanched
• ½ cup roughly chopped flat-leaf parsley leaves
• ½ cup mint leaves