Chicken Sekuwa (Classic Nepali Chicken Skewers)

• 2 lbs boneless chicken breasts or 2 lbs chicken thighs, cut into 1-inch cubes
• bamboo skewer, soaked for at least 30 minutes
• melted butter, for basting
• Marinade
• 1 teaspoon curry powder
• 1 tablespoon oil
• 3 fresh red chilies, minced
• 1 tablespoon finely minced fresh cilantro
• 1 tablespoon finely chopped lemongrass or 1 teaspoon grated lime zest
• 1/2 tablespoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon szechwan pepper (timur)
• 1/2 cup yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• salt and pepper

1. In a blender, process all marinating ingredients into a smooth paste.
2. Marinate chicken cubes in marinade for overnight in the refrigerator.
3. Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
4. Grill to the desired doneness, frequently turning and basting with the melted butter.
5. Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

chicken breasts, bamboo skewer, butter, marinade, curry powder, oil, red chilies, fresh cilantro, lime zest, turmeric, nutmeg, pepper, yogurt, garlic, ginger paste, salt

Taken from www.food.com/recipe/chicken-sekuwa-classic-nepali-chicken-skewers-86984 (may not work)