Ingredients

1 tablespoon curry powder
1 tablespoon dried cumin
1 tablespoon paprika
2 teaspoons ground ginger
1 teaspoon cayenne
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 pounds skinless, boneless chicken breasts or thighs, trimmed of fat and cut into 1 1/4-inch chunks
2 slightly underripe bananas, cut into thick coins

Honey Butter:
1/4 cup unsalted butter, at room temperature
1/4 cup honey

Directions

Place curry powder, cumin, paprika, ginger, cayenne, salt and pepper in a 3- to 4-quart bowl and mix until all ingredients are well combined. Add chicken to the bowl and mix until it is completely dusted with the rub. Alternatively, you can transfer the mixture to a large re-sealable plastic bag. Refrigerate at least 2 hours and up to 24 hours.

While chicken marinates, place butter in a 1-quart bowl and using a fork, mash until creamy and smooth. Add honey and mix until is it well incorporated into butter.

Heat the grill, making sure the grate is cleaned thoroughly first. Thread chicken and bananas on skewers, brush with olive oil and place kabobs on the hot grill grate. Grill over hot coals, turning every 1 1/2 minutes, until the chicken is well-browned on the outside and no longer pink in the inside, 8-10 minutes total. Transfer to a serving platter and brush with honey butter. Serve immediately.