Ingredients

. 3 tbsp House Brand Cumin Powder

. 2 tsp House Brand Cinnamon Powder

. 2 tsp paprika powder

. 1 large onion, cut into cubes

. 1 each of green, yellow and red bell pepper, cut into large cubes

. 1 tbsp garlic paste

. 1 tbsp fresh ginger paste

. 1 whole preserved lemon, with pulp chopped

. 90g fresh coriander, chopped

. 35g flat-leaf parsley, finely chopped

. 1 tsp dried rosemary leaves, chopped

. 1½ tbsp House Brand Chilli Powder

. 3 fresh red chillies, chopped

. 2 tbsp tomato puree

. 2 tbsp lemon juice

. ½ cup olive oil

. 5 tbsp butter

. 5 tbsp brown sugar

. 1.2 kg chicken meat, cut into cubes

. 25 to 30 bamboo skewers (Soak the skewers for 2 hrs)

Method

. In a bowl, add in the chicken pieces, to it add in all the ingredients. Marinate for at least 2 to 3 hours

. Immerse 12 (8-inch) wooden skewers in water, soak 30 minutes. Drain and pat dry

. Preheat the grill to medium to high heat

. Remove chicken from marinade; discard marinade

. Thread 3 chicken pieces, 1 pepper piece, and 1 onion alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt

. Arrange skewers on grill rack coated with cooking spray; grill for 4 minutes on each side or until done. Serve with yogurt.