Sekuwa is meat roasted in a natural wood fire in a traditional y style.  While the meat is still raw, it is mixed with natural herbs and spices and other ingredients. Sekuwa is very popular in Nepal.

Utensils

• Grill
• Bamboo or metal sticks

Ingredients

• Boneless lamb or goat meat – 1and half pound
• Plain yogurt – 2 tablespoon
• Finely chopped onions -1/2 cup
• Finely chopped green onions 1/4 cup
• Lemon -1
• Garlic, minced – 1 teaspoon
• Ginger, minced- 1 teaspoon
• Ginger, finely chopped and dipped in vinegar- 2 tablespoons
  Red chilies powder- 1 tablespoon
• Turmeric-1/2 teaspoon
• Timur-1/2 teaspoon
• Salt to taste
• Bamboo sticks (pre-soaked in cold water for 30 min.)
• Melted butter for basting

Method

• Cut the boneless meat into desired pieces (don’t make it too big or small either)
• Mix all the ingredients together and let it marinate in the freeze for about an hour
• In a bamboo or metal stick pierce pieces of lamb, there should be at least ½ inch distance in between two pieces of meat (make the chain of meat onto the stick, you can insert capsicum, onion also in the stick together with meat.)
• Lit the grill
• When the fire is good, put the stick in the grill, keep the meat stick rolling on
• Let the meat cook properly, check if red (blood) is completely drained from the meat, don’t eat till you see red liquid coming out of the meat
• Keep on increasing the heat if needed
• Meanwhile cut the lemon in small pieces

When the sekuwa is ready to serve it in a plate garnishing with finely chopped onion, ginger, and coriander and sprinkle lemon juice as desired. Puffed rice would be a great combination to eat with Sekuwa.