Teresa's Recipes
Nepali Sekuwa
Sekuwa is a cherished Nepali dish that brings the vibrant flavors of Nepal to your table. These savory, spiced grilled meat skewers are a staple during festivals and gatherings, showcasing the rich culinary heritage of the region. Marinated in a luscious yogurt-based mixture infused with aromatic spices, each piece of tender chicken or lamb is perfectly charred on the grill, offering a delightful smokiness that dances on your palate. Paired with colorful vegetables and a refreshing mint chutney, Sekuwa is a true celebration of flavors that will transport you straight to the heart of Nepal.
Ingredients
- 1.5 pounds, cut into 1-inch cubes Boneless chicken or lamb
- 1, cut into wedges Tomato
- 1 cup, cut into squares (use a mix of colors for vibrancy) Bell peppers
- 1 medium, cut into chunks Onion
- 8-10, soaked in water for 30 minutes Skewers
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 cup, plain Yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon, grated Ginger
- 1 tablespoon, minced Garlic
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 360
- Fat: 18g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the yogurt, lemon juice, ginger, garlic, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to create a flavorful marinade.
- Add the cubed chicken or lamb to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld beautifully.
- Preheat the grill or barbecue to medium-high heat.
- Thread the marinated meat cubes onto the soaked skewers, alternating with onion chunks, bell pepper squares, and tomato wedges for added flavor and color.
- Brush the assembled skewers with vegetable oil to prevent sticking and promote even browning during grilling.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the meat is cooked through and slightly charred. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for chicken or 145°F (63°C) for lamb.
- Serve the Sekuwa hot with a side of mint chutney or your favorite tangy dipping sauce.
Tips
- For extra flavor, let the skewers rest for a few minutes after grilling before serving.
- Feel free to add other vegetables like zucchini or mushrooms for variety.
- If you're short on time, marinate for at least 30 minutes, but longer is always better.