Ingredients:

• 250 g – Chicken cubes
• 1 cup – canned Pineapple cubes
• 2 tbsp – Yoghurt
• 1 tsp – cumin powder
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1/2 tsp – Garlic paste
• 1 tsp – salt
• 1/4 cup – chopped fresh Cilantro
• Few drops Orange food colouring (optional)
• 1/2 – red bell pepper, seeded
• 1/2 – yellow/orange bell pepper – seeded
• 1/2 – green bell pepper, seeded
• 1 – large onion, cut into square bits
• 6 – cherry Tomatoes
• 1 tbsp – oil
• plate of Lettuce leaves to serve the kebabs on

Method:

1. Save the can juice in a bowl. Squeeze the juice out of all but 8 pineapple pieces into this bowl to get about 1/2 cup juice in total.
2. In a large bowl, mix the spices, salt, yogurt, colour, fresh cilantro, garlic, and the pineapple juice.
3. Add the chicken to this mix, coat evenly and set aside for 1-2 hrs.
4. Pre-heat the grill to medium and soak the wooden skewers in water (not required for metal ones).
5. Alternately, skewer on the bell-peppers, pineapple chunks, chicken and onions.
6. Brush them lightly with oil and place the skewers onto a flameproof dish or grill pan (perforated).
7. Turning them from time to time and basting them with oil, keep cooking for about 15 mins till its evenly cooked all through.
8. Place them on the lettuce bed. Serve with lemon wedges, freshly chopped cilantro and onion rings as a garnish.

Recipe courtesy of Mearl Fernandes