Directions

1. In a large bowl, combine the salt, Kathmandu Curry, lemon juice, cilantro, and oil. Add the chicken and mix thoroughly to coat. Cover the bowl, transfer it to the refrigerator, and marinate the chicken overnight.

2. Preheat the grill to medium-high heat and brush the grate with oil. Thread the chicken pieces evenly onto the skewers and place them on the grill, perpendicular to the grates. Grill on medium-high heat, turning every 3–5 minutes, until it reaches an internal temperature of 165° F. Remove the skewers from the grill, transfer them to a platter, and serve.