4 skinless and boneless chicken breasts, chopped into 2cm cubes
1 onion, cut into chunks
2 tomatoes, cut into quarters
1 green pepper, deseeded and cut into chunks
Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato puree. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
Thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until cooked through and golden brown.
To achieve the sizzling effect, heat an iron plate. Then place the chicken skewers onto the plate and splash a few drops of water and oil on it.