Sekuwa is a well-acknowledged Nepali grilled meat dish; normally, it is prepared with pork, chicken, or lamb that is well-marinated. It's smoky, spicy, and full of flavor; therefore, it can be eaten with rice, salad, or as an appetizer. Here is the recipe to make yummy Sekuwa at home:
Ingredients
- Meat: 500g, Chicken, Pork, or Lamb, cut into small pieces
- Ginger-Garlic Paste: 2 tablespoons
- Yogurt: 2 tablespoons
- Mustard Oil: 2 tablespoons
- Lemon Juice: 2 tablespoons
- Cumin Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder ½ teaspoon
- Paprika or Red Chili Powder 1 teaspoon Adjust according to your desired spice level
- Garam Masala 1 teaspoon
- Fenugreek Seeds ½ teaspoon Optional
- Timur/Sichuan Pepper ½ teaspoon Optional for authentic flavour
- Salt To taste
- Fresh Coriander Leaves Chopped, for garnish
- Onion Sliced, for garnish
- Green Chilies Chopped, for garnish
Instructions
Take the Marinade:
- In a mixing bowl, combine the ginger-garlic paste, yogurt, mustard oil, lemon juice, cumin powder, coriander powder, turmeric powder, paprika or red chili powder, and garam masala.
- Lightly roast fenugreek seeds and Timur over low heat in a dry pan until fragrant. Let it cool and grind to a fine powder and add to the marinade if using.
- Add salt to taste and mix well.
Marinate the Meat:
Add the pieces of meat to the marinade, mix well to coat every piece thoroughly. Seal the bowl and refrigerate for at least 4 hours or overnight for the best flavor.
Grill the Sekuwa:
- Preheat your grill or oven to a medium-high temperature. Thread the marinated meat pieces on skewers leaving some space between the pieces so that they cook evenly.
- Grill the skewers, turning them infrequently, until the meat is cooked through and charred well on the outside, which should take about 10-15 minutes.
- Alternatively, you can bake them in an oven at 200°C for 15-20 minutes or until cooked through, turning the skewers halfway through. Serve with: Garnish the Sekuwa with freshly chopped coriander leaves, sliced onions, and green chilies.
- Serve it hot with rice, beaten rice, or as an appetizer with your favorite dipping sauce.
Tips:
- You can mix and match different meats if desired, keeping in mind the different cooking times.
- Finish grilling the sekuwa over an open flame for a few seconds to get the smoke and make it even more pungent.
- Adjust the amount of spice according to taste.
Enjoy your flavorful Nepali Sekuwa!