1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon fish sauce powder
1/2 teaspoon lemon juice
1 garnish, or tin foil pieces
In a medium skillet, heat oil over medium heat. Add turmeric, curry powder, and fish sauce. Bring to a boil; remove from heat.
Stir lemon juice into the entire concoction. Taste and season with fish sauce powder.
Return chicken in the same mold with juices and lemon juice mixture. Cover dish. Cover and refrigerate 30 minutes, shaking from time to time.
Place foil on skewers to help the chicken cook evenly. Chatter herb and vegetables into skewers. Cook over medium heat approximately 10 minutes, securing foil to prevent sticking. Reduce heat to medium, covering uncovered chicken. Cover, and cook for 4 minutes; remove skewers, remove golden skin, and discard bones.