Malaysian Chicken Skewers

Prepare the chicken cubes by placing them in a spacious container.

Next, combine onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Blend into a uniform consistency using a grinding motion. Transfer this mixture to the container with chicken; thoroughly coat the chicken pieces.

Cover the container with a layer of plastic wrap and refrigerate for 24 hours to allow the flavors to meld.

Position the oven rack approximately six inches away from the heat source and preheat the broiler. Line two baking sheets with aluminum foil to facilitate easy cleanup.

Thread the chicken cubes onto bamboo skewers, leaving sufficient space between each piece to accommodate the skewer. Arrange these skewers on the prepared baking sheets.

Subject the skewers to broiling in the preheated oven until the top is nicely browned, approximately 10 minutes. Remove from the oven; flip all the skewers over to ensure even cooking. Return these skewers to the oven and continue broiling until the second side is also browned, around 10 minutes more. Verify that an instant-read thermometer inserted into the center of a skewer reaches at least 165 degrees F (74 degrees C).