Nepalese Chicken Sekuwa

• about 2 lbs boneless, skinless chicken breasts, cut into 1 1/2″ pieces
• 1 T grated ginger
• 1 T minced garlic 
• 1/4 tsp ground Sichuan peppercorns  (aka timur) (optional)
• 2 T lemon juice
• 1 tsp turmeric
• 1 /2 tsp powdered Kashmiri chili – or cayenne (optional)
• 1 tsp sweet paprika
• 1/2 c full fat Greek yogurt 
• 1 tsp garam masala 
• 1 tsp ground coriander
• 1 1/2 tsp Diamond kosher salt

Pudina Chutney (mint sauce) to accompany the chicken

• 1/2 c full fat Greek yogurt, divided
• 1 c cilantro, packed
• 1 c mint leaves, packed
• 1 tsp sugar
• 1 tsp Diamond kosher salt
• 1/4 tsp cumin
• 1/4 tsp garam masala
• 2 T lemon juice
• 1 T (or slightly more) water to add – until desired consistency is reached

Cut the chicken breasts into 1 1 /2″ cubes.

In a mixing bowl, combine all of the ingredients for the marinade; add the chicken and mix until the chicken is well coated with the marinade. Cover the bowl and let it marinate for several hours – or even overnight – in the refrigerator. 

While the chicken marinates, make the pudina chutney. Take 1 T of the yogurt and the remaining sauce ingredients. Using a food processor or blender, blend the ingredients until almost smooth. Mix that blended sauce into the remaining yogurt (1/2 c minus 1 T).

When you’re ready to eat, thread the chicken onto skewers, allowing a bit of space between each chunk of chicken

Lightly grease the grill with vegetable oil. Grill the chicken over medium high heat, turning several times, for a total of about 15 minutes – or until nicely browned and just done (you don’t want the chicken to be dry).

Serve the Nepalese Chicken Sekuwa with the mint chutney.