Sekuwa

Ingredients

Meat

• 1 kggoat or lamb, off the bone, in 3 cm cubes
• or pork, or chicken thigh

Marinade

• 4 tbspginger garlic paste
• 2 tbspmustard oil
• 1 tbspground cumin
• 1 tbspground coriander
• 1 tspturmeric
• 2 tsptimur, Nepali Sichuan pepper, coarsely ground
• 1 tbspchilli powder
• 1 tspgaram masala
• juice of 2 lemons
• 1 tspsalt

Also

• 2 tbspchopped coriander
• 1onion, grated
• 1 tspjimbu, Himalayan herb, optional

To serve

• chiura, beaten rice
• sliced onion and lemon
• achar
• raksi or beer

Equipment

• skewers
• a charcoal or wood fire

Directions

1. Cut the meat into even cubes of about 3 cm, keeping some fat on. Cut it evenly, because uneven pieces mean some are dry before others are cooked. Do not trim all the fat off, since it is what bastes the meat over a fierce fire.
2. Mix all the marinade ingredients into a thick paste. Grind the timur coarsely rather than to a powder, so you get occasional bursts of it.
3. Rub the marinade into the meat with your hands, working it in thoroughly. Work it in properly rather than stirring, so the paste gets into the cut surfaces.
4. Marinate it for at least 4 hours, and overnight is better. The lemon juice tenderises as well as flavouring, and goat in particular needs the time.
5. Cook over embers, not flames. Thread the meat onto skewers, packed close but not crushed. Leave a little space between pieces so the heat gets between them. If using wooden skewers, soak them in water for 30 minutes first.
6. Turn them often. Sekuwa is grilled hot and fast and it needs constant attention rather than being left to sit. Baste with a little of the leftover marinade and mustard oil as they cook. They are done in 12 to 15 minutes for goat, less for chicken.
7. Rest them briefly and squeeze lemon over. Serve them straight off the skewer with chiura, raw onion and achar.

Technique

• Dharan sekuwa is regarded as the benchmark and the town’s stalls are a destination.
• Pork sekuwa is very popular and buff, water buffalo, is the everyday meat in much of Nepal.
• Timur and jimbu are sold in Nepali and South Asian shops.

Substitutions

• Sichuan peppercorns in place of timur, which is close but not identical.
• A very hot grill or a cast iron griddle if you have no fire.

Variations

• Pork sekuwa, which is a Dharan speciality.
• Chicken sekuwa, which cooks faster.
• Buff sekuwa, made with water buffalo.

History

Wood-fire grilled marinated meat associated with Dharan in eastern Nepal, now sold from street grills across the country.

Frequently asked questions

What is Sekuwa?

Sekuwa is a street food from Nepal: char-grilled skewered meat marinated in Nepali spices. Wood-fire grilled marinated meat associated with Dharan in eastern Nepal, now sold from street grills across the country.

How long does Sekuwa take to make?

Sekuwa takes 30 min plus 4 hr marinating of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Sekuwa?

Yes, within limits. Sichuan peppercorns in place of timur, which is close but not identical. A very hot grill or a cast iron griddle if you have no fire.

What is the most important thing to get right in Sekuwa?

Cut the meat into even cubes of about 3 cm, keeping some fat on. Cut it evenly, because uneven pieces mean some are dry before others are cooked. Do not trim all the fat off, since it is what bastes the meat over a fierce fire.