Tandoori Chicken Kebabs with Spiced Cauliflower Couscous
Tandoori Chicken Kebabs with Spiced Cauliflower Couscous. This gorgeous take on a traditional Indian favourite is perfect for a quick and healthy mid week meal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Cooking tools:
- Food processor
- Skewer
- Nonstick skillet
- Mixing bowl
- Saucepan
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
- Tongs
- Pepper mill
- Stove
- Refrigerator
- Plate
- Serving platter
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
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