Boneless chicken breasts cut into 1 inch pieces
Dried red chillies seeded
Fresh basil leaves
Green capsicum cut into 1 inch pieces
Tinned pineapple cut into 1 inch cubes
Tomato seeded and cut into 1 inch pieces
Chop one onion and cut one onion into one and half inch square pieces. Make coarse paste of whole red chillies, chopped onion, garlic, parsley, basil, lemon juice, Worcestershire sauce, peppercorns, curry powder and salt.
Transfer the paste into a bowl and add the chicken cubes. Add capsicum, pineapple, tomato and onion cubes and let them marinate for two hours preferably in a refrigerator.
Thread chicken, capsicum, pineapple, tomato and onion cubes one after the other onto skewers. Keep the remaining marinade for basting. Heat a non-stick tawa.
Place the skewers on the tawa and cook, basting with remaining marinade every five minutes, for ten to twelve minutes or until chicken is done. Serve hot.