If kebabs were the cast of a high school coming-of-age movie, beef would be that kid who has the looksthe substance to back them up, pork would be the goofy-yet-lovable fat kid, and vegetables might be the nerd with the heart of gold. So where does that leave chicken breast? Chicken is the showboat.
Next step? A big injection of flavor. I don't make curries at home often, but I always make sure to have a decent curry powder around the kitchen. I love using it in, but it's also great with vegetable fried rice or even roasted potatoes. On its own, curry powder lacks freshness, so I also add plenty of minced garlic and shallots, along with some chili flakes.
To up the meatiness of the chicken, I add a big splash of fish sauce, which gives the chicken that umami boost it needs to really compete with other grilled meats. Finally, a fair amount of salt in the marinade both seasons the chicken and helps the marinade act as a brine, breaking down the chicken's muscle structure just enough to help it retain moisture.