These Indian spiced kebabs take hardly anytime to prepare and only six minutes to cook!
Soak 8 long wooden skewers for 30 minutes to prevent burning, or use metal ones. In a large bowl, mix the yogurt 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 and the juices run clear when the meat is pierced or sliced.
Arrange on a platter and sprinkle with the coriander. Serve with lime wedges and steamed rice.
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