Tandoori Shish Kebabs

Ingredients

• Skewers (8-10 (soaked in water if wooden))
• Cherry tomatoes (1 cup)
• Red onion (1, cut into wedges)
• Bell peppers (2, any color, cut into chunks)
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Tandoori masala (2 tablespoons)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Lemon juice (2 tablespoons)
• Plain yogurt (1 cup)
• Chicken breast (1.5 pounds, cut into 1-inch cubes)

Instructions

1. In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, and salt. Whisk together until the marinade is smooth and well-blended.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for enhanced flavor.
3. Preheat your grill to medium-high heat, preparing it for skewering.
4. Once marinated, thread the chicken cubes onto skewers, alternating with cherry tomatoes, bell peppers, and red onion wedges to create a colorful arrangement.
5. Brush the assembled skewers lightly with vegetable oil to prevent sticking while grilling.
6. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is thoroughly cooked and has beautiful char marks.
7. Serve the Tandoori Shish Kebabs hot, accompanied by warm naan bread and a refreshing mint yogurt sauce.