Tandoori Fish and Chicken Tikka Skewers

1.In a large bowl, whisk together the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, coriander, lemon juice, mustard oil, and salt until smooth.

2.Add the chicken cubes to the marinade and let sit for 30 minutes. Then, gently fold in the fish chunks, ensuring they are coated well. Cover and refrigerate for 2 to 4 hours.

3.Soak wooden skewers in water for 30 minutes if using them to prevent burning.

4.Preheat your grill to medium-high heat (approximately 200°C).

5.Thread the marinated chicken, fish, onion chunks, and bell pepper onto the skewers, alternating the ingredients.

6.Place the skewers on the hot grill and cook for 8 to 10 minutes, turning occasionally and basting with melted butter, until the chicken is cooked through and the fish is opaque and flaky with slightly charred edges.

7.Remove from the grill, let rest for 3 minutes, and garnish with fresh cilantro before serving.