Add the cubed chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour (preferably 3–6 hours). For best flavor, up to overnight.

Skewer and cook

Preheat tandoor, grill, or oven (use a broiler or baking at 225–250°C / 440–480°F if replicating high heat) and oil the skewers. Thread marinated chicken cubes onto skewers with slight spacing so heat circulates. Brush lightly with oil. Cook for about 10–12 minutes, turning once halfway through, until exterior is charred in spots and internal temperature reaches 74°C (165°F). If using oven broiler, place skewers 6–8 inches from heat and broil 8–10 minutes, rotating once.

Rest

Remove from heat and let rest 3–5 minutes before serving. Squeeze a little lemon on top if desired.

Ground Chicken Kabobs (Seekh-style)

Prepare mixture

In a mixing bowl, combine ground chicken, finely chopped or grated onion, ginger-garlic paste, chopped cilantro, green chili (if using), ground cumin, ground coriander, garam masala, chaat masala or amchur (if using), salt and cornstarch/besan. Mix until combined but do not overwork — mixture should be slightly tacky.

Shape on skewers

Divide mixture into 6 portions. If using flat metal skewers, press each portion along the skewer, forming an even elongated sausage about 4–5 inches long and 1–1.5 inches thick. Wet hands lightly to prevent sticking. Brush lightly with oil.

Cook kabobs

Heat tandoor or grill or oven to high (220–250°C / 425–480°F). Place skewers perpendicular to heat source. Cook 10–14 minutes, turning every 3–4 minutes, until evenly browned and cooked through (internal temp 74°C / 165°F). If using oven, broil on high and watch closely to avoid burning; finish on lower heat if interior needs more cook time.

Finish

Brush lightly with oil or melted butter and sprinkle with a pinch of chaat masala or chopped cilantro before removing from skewers.

Tandoori Shrimp

Marinate shrimp

In a small bowl mix yogurt, ginger-garlic paste, lemon juice, smoked paprika, ground cumin, salt and oil. Toss shrimp in the marinade to coat evenly and refrigerate 15–30 minutes — do not overmarinate (shrimp become rubbery if too long).

Skewer and cook

Thread 2–3 shrimp per small skewer, keeping them slightly curved so they cook evenly. Preheat tandoor/grill/oven to high. Brush skewers with oil and cook shrimp 3–5 minutes per side (total 6–8 minutes) until opaque and just cooked through (internal temp ~63°C / 145°F). Shrimp should show light charring at edges.

Rest and garnish

Remove from heat, let rest 1–2 minutes and squeeze lemon over shrimp.

Garden Salad & Plating

Assemble salad

In a bowl combine mixed greens, cucumber, cherry tomatoes and red onion. Whisk together olive oil, lemon juice, salt and black pepper; toss salad lightly with dressing just before serving to avoid wilting.

Plate the mixed grill

Arrange 2–3 chicken tikka cubes, one ground chicken kabob (or portion of one), and 2–3 shrimp skewers per plate. Place a small portion (about 1 cup) of the garden salad on the side. Garnish with cilantro or mint and lemon wedges.

Serve

Serve hot with extra lemon wedges and optional chutney or raita on the side.