Smoked Tandoori Soya Malai Chaap

Main Ingredients
Soya Chaap Sticks (cut into 1 inch pieces and then halved) - 250 grams 
Red bell pepper - 1 large 
Yellow bell pepper - 1 large 
Green bell pepper- 1 large 
Onion - 1 large

For the Marinade
Hung curd/yogurt - 200 grams 
Ginger-garlic paste - 1 tbsp 
Carom seeds (ajwain) - 1 tsp 
Turmeric powder- ½ tsp 
Cumin seeds (jeera) powder - 1 tsp 
Coriander powder - 1 tsp 
Black pepper powder- ½ tsp 
Garam masala powder - ½ tsp
Degi Mirch powder (kashmiri red chilli powder) - 1-2 tsp  
Dry mango powder (amchur powder) - 1 tsp 
Chaat masala - 1 tsp 
Lime Juice
Oil/Butter/Ghee - 1-2 tbsp
Salt

Method

• Cut red bell pepper, yellow bell pepper, green bell pepper and onion in sqaure shaped pieces.
• Take the yoghurt in a large bowl and whisk it till it becomes smooth.

• Now add carom seeds, oil, salt and all the spice powders in the yoghurt and mix well.
• Marinate for atleast 2-3 hours or more in the refrigerator. Also, you can leave it overnight, it would make it more soft and yummicious.
• Take out the marinated soya chaap from the refrigerator.
• Skew the veggies and soya chaap alternately on skewers.
• Preheat the oven for 3 minutes at 180 degree.
• Grill the soya chaap for 20-25 minutes at 180 degree.
• After 10 minutes remove the skewers from the oven. Turn them and keep them again in the oven and grill for 12-15 more minutes.
• Arrange the tandoori soya chaap on a plate and sprinkle some chaat masala on it.
• Serve the yummicious tandoori soya chaap with mint-coriander chutney and onion rings with lemon wedges.