- Soak 8 long wooden skewers for 30 minutes to prevent burning, or use metal ones. In a large bowl, mix the yoghurt and masala paste. Add the chicken pieces and vegetables and mix well.
- Thread the pieces of chicken onto the skewers with the red onion and peppers. Season with salt and pepper. Wrap and refrigerate until using.
- Heat an outdoor grill or chargrill pan. Brush the skewers with oil and grill for 2-3 minutes each side until the chicken is cooked all the way through.
- Arrange on a platter and sprinkle with the coriander. Serve with lime wedges and steamed rice.
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