In a big bowl, add your chicken pieces, followed by Picosa's Coconut-Coriander Spice Paste and salt(if needed) and mix well. Cover the bowl and refrigerate for a minimum of 30 minutes (Ideally overnight)
Preheat your oven at 200°C for 20 minutes.
Take a skewer and add your chicken piece followed by red and yellow bell pepper, onions, zucchini and repeat the same order for another 2 times.
Cook the skewer for 10 minutes at 160°C minutes basting them on a constant basis.
Serve with a wedge of lemon (optional) and freshly Chopped Coriander.