Authentic Nepalese Sekuwa: A Flavorful Grilled Meat Delicacy

Ingredients

1 kg Boneless Chicken
1 tablespoon Mustard Oil
1 teaspoon Turmeric
2 tablespoons Ginger-Garlic Paste
1 teaspoon Red Chilli Powder
1 tablespoon Cumin-Coriander Powder
1 teaspoon Schezwan Pepper (Timur)
1 tablespoon Lemon Juice
Salt to taste
1 cup Yoghurt
2 Green Chilies
1 Onion
1 tablespoon Fenugreek Seeds
Wooden Skewers

Steps and instructions

Cut the chicken into medium-sized pieces, wash, and let it dry.
In a mixing bowl, combine mustard oil, turmeric, ginger-garlic paste, red chilli powder, cumin-coriander powder, schezwan pepper, lemon juice, and salt.
Add the chicken pieces to the bowl and mix well to ensure every piece is coated with the spice mixture.
Stir in the yoghurt and marinate for at least 2 hours, or overnight for best results.
While the chicken is marinating, soak the wooden skewers in water for about 30 minutes to prevent them from burning during cooking.
Preheat the grill or oven to 200 degrees Celsius.
Thread the marinated chicken pieces onto the skewers. Leave a small gap between each piece to ensure even cooking.
Grill the skewered chicken for about 15-20 minutes or until fully cooked, turning every 5 minutes for even browning.
While the chicken is cooking, heat oil in a pan and fry the fenugreek seeds until they turn dark.
Then add chopped onion and green chilies to the pan and fry until the onions turn golden brown. Keep this mixture aside for later use.
Once the chicken sekuwa is cooked, remove from the grill and brush the fried onion and chili mixture over it for added flavor.
Serve hot with a side of your choice like mint chutney or a green salad.

Tools for making

Mixing Bowl - A bowl for combining and marinating the chicken with the spices.
Wooden Skewers - Used to thread the chicken pieces for grilling.
Grill or Oven - Used to cook the chicken sekuwa.
Pan - Used to fry the fenugreek seeds, onion, and green chilies for garnishing.
Brush - Used to brush the fried onion and chili mixture onto the cooked chicken sekuwa for added flavor.
Knife - Used to cut the chicken into pieces.
Cutting Board - Used as a surface for cutting and preparing the chicken.
Measuring Spoons - Used to measure the spices accurately.
Spatula - Used to flip the chicken pieces while grilling.
Tongs - Used to handle and turn the skewers on the grill.

Recipe variations

For a spicier version, increase the amount of red chilli powder or add some chopped green chillies to the marinade.
Experiment with different meat options such as lamb, pork, or beef instead of chicken.
Add a tablespoon of roasted and ground cumin seeds to the marinade for an extra layer of flavor.
For a vegetarian option, substitute the chicken with paneer (Indian cottage cheese) or tofu.
Try using different marinades like tikka masala paste, tandoori marinade, or a blend of soy sauce and honey for an Asian twist.
Include vegetables such as bell peppers, onions, or mushrooms in between the chicken pieces on the skewers.
Instead of grilling, you can bake the marinated chicken in a preheated oven at 200 degrees Celsius for approximately 25-30 minutes.
For a gluten-free version, replace the regular yoghurt with dairy-free yoghurt or coconut milk yoghurt.
Add a teaspoon of garam masala powder to the marinade for additional aromatic flavors.
You can also serve the sekuwa with a side of naan bread or rice for a complete meal.

Recipe overview

Welcome to our recipe for Sekuwa, a traditional Nepalese dish that's perfect for those who love grilled meats with a kick of spice. This dish, typically made with chicken, is marinated in a blend of aromatic spices and yoghurt before being skewered and grilled to perfection. The result is a tender, juicy, and flavorful skewer that's perfect for BBQs, dinner parties, or a comforting family dinner. This recipe also includes a unique step of brushing the skewers with a fried onion and chili mixture for an added layer of flavor. With a prep time of around 2 hours to allow for marinating and a cook time of only 20 minutes, Sekuwa is a relatively easy and quick recipe to whip up. Enjoy this delectable dish with a side of mint chutney or a refreshing green salad for a complete and satisfying meal.

Common questions

How long should I marinate the chicken?
Marinate the chicken for at least 2 hours, or ideally overnight for the best flavor.
Can I use any other meat instead of chicken?
Yes, you can use lamb, pork, or paneer (Indian cottage cheese) as alternatives to chicken.
Can I use a different type of oil?
While mustard oil adds a distinct flavor, you can use any cooking oil of your choice as a substitute.
Can I cook the sekuwa on a stovetop instead of grilling?
Yes, you can cook the sekuwa on a stovetop by using a grill pan or a regular non-stick pan.
What can I serve as a side dish with sekuwa?
Sekuwa pairs well with mint chutney, tomato chutney, or a fresh green salad.
Can I use metal skewers instead of wooden ones?
Yes, you can use metal skewers if you don't have wooden ones. Just be cautious as metal skewers tend to get hot during grilling.
What if I don't have schezwan pepper (timur)?
If you don't have schezwan pepper, you can substitute it with regular black pepper for a slightly different flavor.
Do I need to preheat the grill or oven?
Yes, it is important to preheat the grill or oven to 200 degrees Celsius before cooking the sekuwa.
How can I prevent the wooden skewers from burning?
Soak the wooden skewers in water for about 30 minutes before using them to prevent them from burning during grilling.

Serving dishes and utensils

Grill or Oven - Needed to cook the chicken sekuwa.
Mixing Bowl - To marinate the chicken and mix the spices.
Wooden Skewers - Used to thread the chicken pieces for grilling.
Pan - To fry the fenugreek seeds, onion, and green chilies.
Brush - To brush the fried onion and chili mixture onto the cooked chicken sekuwa.

Origin stories

Sekuwa, a flavorful skewered meat dish, finds its roots deep in the culinary tradition of Nepal. It is particularly popular in the eastern region of Nepal, where it is a staple in local food festivals and celebrations. The term "Sekuwa" actually means "to roast" in the local Nepali language, and the dish beautifully captures the essence of Nepal's love for grilled food. Traditionally, the meat for sekuwa is marinated in a mix of native spices and then cooked over a natural wood or charcoal fire, a practice that imbues the dish with a distinctive smoky flavor. This smoky, succulent skewer of meat is often enjoyed with a side of beaten rice, also known as "chiura" in the local dialect, and a variety of pickles. The flavors of the dish have been passed down through generations, making it a cherished part of Nepal's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.