If using bamboo skewers, make sure to soak them in water for at least an hour to prevent burning

2 Skinless, boneless chicken breast, cubed
1 large red bell pepper, seeded, cored and cut into chunks
1 medium red onion, cut into cubes
2 tbsp Spicy Madras Dip Mix
1/3 cup olive oil
2 tbsp Lemon juice

Combine oil, lemon juice, and spicy Madras Dip mix in a bowl. Mix well. Add chicken, stir to coat, cover and refrigerate for about 30 minutes.
Place a piece of pepper and onion at the bottom of the skewer, then thread 6 to8 chicken cubes and again add pepper and onion. Grill over medum heat for 3 minutes per side or until chicken is no longer pink inside.
Serve with Naan Bread and yogurt.