Indian Chicken Tikka Skewers with Bell Peppers and Onions

In a large bowl, combine the Greek yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, garam masala, cayenne pepper (if using), salt, and lemon juice. Mix well to create the marinade.

Add the cubed chicken breast to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.

While the chicken marinates, thread the marinated chicken pieces, red bell pepper, green bell pepper, and red onion pieces alternately onto metal or pre-soaked wooden skewers.

Heat the vegetable oil in a large grill pan or cast-iron skillet over medium-high heat. Once hot, place the skewers in the pan, ensuring not to overcrowd it. You may need to cook them in batches.

Cook the skewers for 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and lightly charred, and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).

Remove the skewers from the pan and let them rest for a few minutes before serving. Serve hot with a side of rice or naan bread.