Chop the chicken breasts into 2.5cm / 1in cubes, place in a bowl and add the lemon juice,
tandoori paste, yogurt, garlic, coriander and seasoning. Cover and leave to marinate in the fridge
for at least 2-3 hours.
Preheat the grill. Thread alternate pieces of chicken and onion on to four skewers.
Brush the onions with a little oil, lay the kebabs on a grill rack and cook under a high heat
for about 10-12 minutes, turning once. Garnish the kebabs with fresh coriander and serve at once
with pilau rice and naan bread.