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Grilled Tandoori Chicken Shish Kabobs

Ingredients

1 cup low fat Yogurt
1/4 cup Olive Oil
1 small Onion, minced
2 tbsp. Paprika
2 tbsp. Lemon Juice
1 tbsp. grated fresh gingerroot
2 tsp. Madras Curry Powder
4 garlic Cloves, crushed
1 tsp. ground Coriander
1 tsp. ground Cayenne (Red Chili Powder)
1 tsp each Salt and Pepper
1/2 tsp. ground Cumin

For the brochettes:

4 Chicken Breasts, skinned and cut into chunks
2 Bell Peppers, cut into pieces
1 large Onion halved, then quartered
8 Cherry Tomatoes or two large tomatoes halved and quartered
2 Zucchini or Yellow Squashes, cut into chunk
Salt and Pepper
Skewers or Grilling Basket
Charcoal

Method

1. Marinate the chicken, tomatoes, and vegetables in the refrigerator overnight.
2. String the chicken and vegetables onto metal or wooden skewers.
3. Lightly salt and pepper the brochettes and grill on a barbeque grill or Hibachi, taking care not to let them burn. Keep the heat moderate and cover the grill (if you have a Hibachi, just make an aluminum foil tent) so the food will absorb the smoke flavour.
4. Serve with Rice.