1 c  Yogurt, plain

    1/4 c  Cilantro, fresh; chopped

      2 tb Lemon juice

      1 tb Ginger, fresh; grated

      1 lg Garlic clove; minced

      2 ts Paprika

      1 ts Curry powder

    1/2 ts Cumin, ground

    1/2 ts Coriander, ground

    1/4 ts Cayenne pepper

      1 lb Chicken breast, skin/boned,

           -well trimmed, cut in 1"
           -cubes
      1 lb Cauliflower, cut into

           -florets
      2 md Pepper, red bell; cut into

           -1" pieces
      8    Bamboo skewers, soaked in

           -water 30 minutes
  Puree 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.