Tandoori chicken kebabs

This isn't a bright-red tandoori -- you only get that by adding food coloring.

Ingredients

• 4 chicken breasts cut into chunks sized for kebab skewers
• 1 tbsp vegetable oil
• 4 tbsp full fat plain yoghurt
• handful (6 - 10 stems) cilantro (fresh coriander)
• juice of half a lemon
• 2 green chilies (jalapenos or serranos work well)
• 1 tbsp fresh root ginger, roughly chopped
• 4 cloves garlic, roughly chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp tomato paste
• 1 tsp salt
• green and red bell peppers, yellow onion

Place all the marinade ingredients (everything bar the chicken, bell peppers and onion) in a blender and puree. This should result in a fairly thick sauce. Place chicken pieces with marinade in large ziploc bag or other airtight container ensuring every piece is well covered. Marinade for at least an hour but overnight is OK if making ahead.

Thread the chicken pieces onto kebab skewers along with pieces of pepper and onion. It's best to start and end with pepper pieces. You can squeeze the arrangement together from each end to help it hold firm. If using wooden skewers be sure to soak well first.

Broil or grill the kebabs until done -- it's easiest to turn them four times giving each "side" around 4 or 5 minutes. 

These go well with rice, naan and raita. You can squeeze extra lemon juice over each kebab for a little more flavor.