Add Tandoori Paste to yoghurt and stir vigorously with a fork.
Combine the chicken pieces with the Tandoori Paste and yoghurt in a medium bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Thread 2-3 pieces of chicken on to each skewer.
Brush a chargrill pan or barbecue with oil to lightly grease and pre-heat to high.
Cook the chicken kebabs, turning occasionally, for 4-5 minutes or until browned and cooked through. Transfer to a plate and cover with foil.
Serve with baby papadums and mango chutney, if desired.
1kg chicken thigh fillets, cut into 3cm pieces
1 or 2 x 50g Island Curries Tandoori Paste according to taste
2 tbs natural Greek Style Yoghurt