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.