• 1 tsp black pepper powder
• 1 tsp red Kashmiri chilli powder
• 1 tsp chilli powder
• 1 kg chicken breast pieces and drumsticks
• 2 tbsps fresh lime juice
• 1 1/2 tsp salt
• 1 tsp ginger, chopped
• 1 clove garlic, crushed
• 2 tbsps vegetable oil

Put all the ingredients except the chicken pieces in a bowl and mix well. Make small cuts in the chicken pieces and add to the marinade.

Mix well so that the chicken gets properly coated with it.

Cover and leave in a cool place or refrigerator for six hours.

Thread the chicken pieces onto skewers and cook over heated charcoal for 10 to 15 minutes.