I am beyond excited to have found this recipe.  When we visited our daughter in Colorado we ate at an Indian restaurant one night and I do believe I had the best entree of my entire life that night.  They called it Himalayan Chicken kabobs Nepal style.  WOW….the flavor was stunning and the chicken MELTED in my mouth.   Of course it was cooked in a tandoori oven so I’m unsure how to duplicate that part BUT the experiment is on. At least I have finally found a recipe to try.

1 lb. chicken breasts, skinned, boned, and cut into 1-in. cubes.
1 lb. large shrimps, deveined
1/2 lb. pearl onions
1/2 lb. cherry tomatoes
Melted butter for basting
Bamboo skewers (pre-soaked in cold water overnight)
2 tablespoons chopped cilantro for garnish  

1/2 teaspoon cumin powder
1/2 teaspoon curry powder
1 tablespoon oil
3 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/8 teaspoon asafetida
1/4 teaspoon timur (Szechwan pepper)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper

In a blender, process all marinating ingredients into a smooth paste.  Marinate chicken cubes and shrimp in marinade separately and allow marinating for overnight in the refrigerator.  Thread, alternatively, the marinated chicken cubes, shrimps, and vegetables into skewers

Fire up a charcoal grill. Clean the grill surface thoroughly. Do not overcrowd the skewers with pieces. Grill skewers, frequently turning and basting with melted butter until cooked to desired doneness. Take the cooked sekuwas off the grill and generously brush with melted butter before serving. To serve, arrange the sekuwas on the bed of rice pilaf, complimented with a chutney of your choice on the side. Sprinkle chopped cilantro over the sekuwas.