1. Thread your goulash chunks onto soaked bamboo sticks. Don’t overcrowd them; leave a little space so the heat can circulate. If you want, add some veggies like bell peppers or onions, but it’s great just with meat too.
2. In a saucepan, combine 2 tablespoons chopped fresh rosemary, 2 tablespoons crushed garlic, ½ cup Worcestershire sauce, 4 tablespoons soy sauce, ½ cup chutney, ½ cup red wine, and 4 tablespoons sugar.
3. Heat over medium on the stove (or on your grill) for about 10 minutes until slightly thickened. Stir occasionally to prevent burning.
4. Place skewers over medium heat. Brush generously with the warm marinade.
5. Turn every 3–4 minutes, basting each side to get that beautiful glaze.
6. Cook until the meat is charred at the edges and tender in the middle, approximately 12–15 minutes, depending on your heat and how done you prefer your meat.
7. Let the skewers rest for a few minutes before serving, so the juices stay in.

Pro Tips

1. Don’t skip soaking your bamboo sticks, as it prevents burning.
2. Basting multiple times ensures flavorful, juicy kebabs.
3. Adjust sugar/chutney for keto, swap to low-carb alternatives to keep sweetness without spiking carbs.
4. Optional veggies can add color and texture, but keep cooking time in mind as they cook faster than meat.