Nepali Sekuwa

Ingredients

• Boneless chicken or lamb (1.5 pounds, cut into 1-inch cubes)
• Tomato (1, cut into wedges)
• Bell peppers (1 cup, cut into squares (use a mix of colors for vibrancy))
• Onion (1 medium, cut into chunks)
• Skewers (8-10, soaked in water for 30 minutes)
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon)
• Yogurt (1 cup, plain)
• Lemon juice (2 tablespoons)
• Red chili powder (1 tablespoon)
• Turmeric powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Ginger (1 tablespoon, grated)
• Garlic (1 tablespoon, minced)

Instructions

1. 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.
2. 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.
3. Preheat the grill or barbecue to medium-high heat.
4. Thread the marinated meat cubes onto the soaked skewers, alternating with onion chunks, bell pepper squares, and tomato wedges for added flavor and color.
5. Brush the assembled skewers with vegetable oil to prevent sticking and promote even browning during grilling.
6. 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.
7. Serve the Sekuwa hot with a side of mint chutney or your favorite tangy dipping sauce.