How to make mutton sekuwa?


October 6, 2019


How to make mutton sekuwa?
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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.


  • Grill
  • Bamboo or metal sticks


  • 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


  • 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.

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