Classic Chicken Shashlik

• In a large bowl, mix all marinade ingredients until well combined. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavour.
  3 tbsp yoghurt, 1 tbsp lemon juice, 1 tbsp tomato paste, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp paprika, 1 tsp cumin powder, ½ tsp turmeric, ½ tsp chilli powder, 1 tsp salt, ½ tsp black pepper, 2 tbsp oil
• If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and onion onto the skewers, alternating each ingredient.
  500 g chicken breast, 1 large red bell pepper, 1 large green bell pepper, 1 large onion

Grill:

• Preheat a barbecue or grill pan to medium-high heat. Cook the skewers for 12–15 minutes, turning occasionally, and baste with the butter and oil mixture for extra flavour.
  1 tbsp butter, 1 tbsp oil, ½ tsp paprika

Oven:

• Preheat to 200°C (400°F). Place the skewers on a lined baking tray and cook for 20–25 minutes, turning once and basting halfway.

Pan-Fry:

• Heat a grill pan over medium-high heat. Cook the skewers for 10–12 minutes, turning frequently and basting as needed.
• Remove from heat and let the skewers rest for a couple of minutes before serving with your choice of sides.