Cut breast into 1-inch dice. In a small bowl mix olive oil, sesame oil, Garam Marsala spice, ginger, salt and pepper. Skewer chicken pieces and brush with seasoned oil. Refrigerate until ready to cook.
Prepare cashew sauce, serve warm on the side.
Cook kabobs over a grill or in a large pan 2 minutes per side, turn cover and cook 3 minutes.
Chef Pachi
