Sekuwa
The Quirky Foodster Team
Ingredients
Method
- Combine the meat with garlic, ginger, cumin, ground coriander, chilli powder, mustard oil, lime juice and salt, and let marinate for at least 2 hours, ideally overnight.
- Thread the marinated meat onto skewers.
- Grill over hot charcoal (or a hot grill pan), turning occasionally, for 12–15 minutes until charred outside and cooked through.
- Serve hot with a squeeze of extra lime.
Introduction: Skewers of marinated, smoky grilled meat, a favourite Nepali main course cooked over open flame and finished with a squeeze of lime.
Cultural Background: Sekuwa is especially popular in eastern Nepal, its char-grilled preparation and bold marinade reflecting the region's love of smoky, well-spiced meat, often served at gatherings and increasingly found at restaurants nationwide.
Tips: Marinate for as long as possible for the deepest, most characteristic smoky flavour. Don't overcrowd the skewers — leave a little space between pieces for even charring.
Variations: Use buffalo meat for a traditional regional variation. Serve with beaten rice (chiura) as a classic accompaniment.
Storage: Refrigerate cooked sekuwa in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill, to restore some char.
FAQs:
Q: Is sekuwa very spicy?
A: It has a noticeable heat from the chilli powder, adjustable to taste.
Q: Can sekuwa be cooked indoors?
A: Yes, a hot grill pan or broiler can approximate the charcoal-grilled effect, though some smoky flavour will be lost.
- Goat or chicken, cut into cubes — 800 g (1.75 lb)
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Cumin — 1 tsp
- Coriander seeds, ground — 1 tsp
- Chilli powder — 1 tsp
- Mustard oil — 2 tbsp
- Lime juice — 1 tbsp
- Salt — to taste
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