Double Dipped Coconut Chicken Kabobs with Raihana's Cuisines

This is a unique chicken recipe that is full of flavor and very easy to make!
Ing:
2.5 lbs of chicken breast cut in 1 inch cubes
12 to 15 bamboo scewers soaked in water for about 20 min
14 oz can of coconut cream
1 tbsp tamarind from concentrate
3 tbsp paprika
1 tsp salt
1/4 tsp cumin powder
1/2 tsp of coriander powder
1.5 tbsp fresh ginger and garlic
1tbsp kashmiri red chili powder
2 tbsp lemon pepper
2 tbsp of coconut sugar
1 tbsp organic coconut oil
Method:
In a pot start by adding the coconut oil once that melts then go ahead and add the ginger and garlic and all the spices in it except for the tamarind and coconut cream and cook it for about 2 minutes until fragrant then add the tamarind and lastly the coconut cream, mix and make sure you have a nice mixture, now add the coconut sugar and give it a try until you have a mixture that is a little sweet a little sour and a little spicy. Divide the mixture in two place the one half in a bowl and the other half goes back on the stove on medium low until the mixture gets really nice and thick. Prepare the bamboo sticks and start scewering your chicken onto the sticks and keep them aside until all of them are done. Once all the chicken is done marinate the sticks with pouring the marinate the marinade right over the chicken sticks. I grilled these at home but this can be done in the oven or outside. Once the grill is at 400 degrees start placing the sticks on the grill and turn them every now and then. Place the chicken back in the tray and now marinate the chicken with the mixture that was getting thick on the stove, and put it back on the grill (lower the temperature a little on the grill) and stick them back on the grill until the marinade dries on the chicken. This can be served with mashed potatoes or roasted potatoes.
Enjoy!