Sekuwa

Name: Sekuwa
Total time: 1 h
Yield: 4
Cuisine: Nepali
Ingredients: 800 g Chicken thigh, cut into 3 cm pieces; 5 cm Ginger, grated; 8 cloves Garlic, crushed; 4 tbsp Mustard oil; 1 tsp Timur (Sichuan pepper), ground; 2 tsp Ground cumin; 2 tsp Ground coriander; 1 tsp Turmeric; 2 tsp Red chilli powder; 3 tbsp Lemon juice; 2 tsp Salt; 200 g Beaten rice (chiura) to serve

Meat marinated in ginger, garlic, timur and mustard oil, then grilled over open charcoal until the edges char — Nepal's evening street food, eaten with beaten rice.

Pinagmulan

Recipe ni Nepali street kitchens · 🏺 Traditional · Steamer baskets and open charcoal — the momo shop and the sekuwa grill are what a Nepali evening smells like.

Nepali · charcoal grill — An ownerless traditional dish, so no cook is credited. The cited article confirms the marinated-and-charcoal-grilled form, the spice profile and the eastern-Nepal origin. Quantities, the smoked-mustard-oil step and the timings are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Yummy Food World Spice and life with Shrishti King Lama

⏱ 60 min🍽 4 na serving🔥 420 kcal🇳🇵 Nepal🌶️🌶️🌶️

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Mga hakbang

Heat the mustard oil until it smokes, then let it cool completely. This one step is what makes the marinade taste Nepali rather than raw.
Mix the cooled oil with the ginger, garlic, all the ground spices, lemon juice and salt into a loose paste.
Rub it through the chicken with your hands and leave it at least 2 hours, or overnight in the fridge.
💡 Two hours is the floor, not the target. Overnight is where sekuwa actually gets its flavour all the way through.
Thread onto skewers, leaving a small gap between pieces so the heat reaches every side.
Grill over hot charcoal for 12 to 15 minutes, turning every 3 minutes, until the edges blacken in places and the juices run clear.
💡 No charcoal? A ridged pan over high heat, then 5 minutes under a hot grill, gets you most of the way there.
Pile onto a plate with raw onion, lemon and a bowl of beaten rice. Eat with your fingers, straight off the skewer.

💡 Mga tip

Sekuwa is a Limbu and eastern-hill word that spread nationwide; Dharan is the town most associated with it.
Chiura — beaten rice — is not a garnish. It soaks up the oil and is the reason sekuwa does not feel heavy.
Mustard oil is banned for cooking in some countries and sold as massage oil. Use a cold-pressed rapeseed oil plus 1 tsp of mustard powder if you cannot get the real thing.