Chicken Tikka Masala Skewers

First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm peeled ginger, 1 tablespoon of oil, and a pinch of salt in a food processor or mortar. Blend until a creamy paste forms. This mixture can be stored in a sealed jar in the refrigerator for several weeks, so it's worth making a larger batch.

Next, prepare the marinade: in a bowl, mix the tikka paste, 2 tablespoons of garlic-ginger paste, Greek yogurt, 2 tablespoons of oil, and a pinch of salt.

Cut the onion and bell pepper into larger pieces (approx. 2-3 cm), then add them to the marinade.