Try with a side order of 'Confused Indian Potatoes' - recipe here.

Flavour to taste:  Around 1 to 1.5 tablespoons per 500g of diced meat recommended.

Ingredients:

• Boneless chicken, cut into cubes
• Nepalese Sekuwa Spice Blend
• Vegetable oil for marinading
• Honey or golden syrup (optional), for brushing

Instructions:

1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend and a little oil. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
4. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C.
5. Grill the Skewers: Place the chicken skewers on the grill. Grill for about 10-15 minutes, turning occasionally, until the chicken is charred at the edges and cooked through.
6. Optional Glaze: In the last few minutes of grilling, brush the chicken skewers with a thin layer of honey or golden syrup. Watch closely and turn frequently to prevent the glaze from burning.
7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Boneless chicken, cut into cubes
• Nepalese Sekuwa Spice Blend
• Honey or golden syrup (optional), for brushing

Instructions:

1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
4. Preheat the Oven: Preheat your oven to 200°C.
5. Cook the Skewers: Arrange the chicken skewers on a wire rack set over a baking tray. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges.
6. Optional Glaze: In the last few minutes of cooking, brush the chicken skewers with a thin layer of honey or golden syrup. Return to the oven and watch closely to ensure the glaze caramelises but does not burn.
7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

These chicken skewers with Nepalese Sekuwa blend offer a rich flavour profile, and the optional glaze adds a delightful sweet touch. Be mindful when applying the glaze to prevent it from burning and to achieve the perfect caramelisation. Enjoy your skewers!