Tikka Masala Chicken Skewers

Start by preparing the garlic and ginger paste. In a small blender or mortar, place the 3 cloves of garlic, the 5 cm piece of peeled ginger, 1 tablespoon of oil, and a pinch of salt. Blend everything until you get a homogeneous paste. This paste can be stored in the refrigerator in a sealed jar for several weeks.

In a large bowl, prepare the marinade by mixing the tikka masala paste, 2 tablespoons of the freshly prepared garlic and ginger paste, Greek yogurt, the remaining 2 tablespoons of oil, and a pinch of salt.

Cut the yellow onion and red bell pepper into larger pieces (approximately 2-3 cm) and add them to the marinade bowl.