Chicken Tikka Masala Skewers

First, we prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm peeled ginger, 1 tbsp oil, and a pinch of salt into a blender or mortar and process everything into a smooth paste. Tip: This paste will keep for several weeks in a sealed jar in the refrigerator.

For the marinade, mix the Tikka paste, 2 tbsp of the prepared garlic-ginger paste, the Greek yogurt, 2 tbsp oil, and a pinch of salt in a large bowl.

Cut the onion and bell pepper into pieces about 2-3 cm in size and add them to the marinade.