Nepali
Sekuwa
Sekuwa is Nepali charcoal-grilled spiced meat, smoky at the edges and juicy inside. This version uses chicken thigh marinated with mustard oil, timur, ginger, garlic, and roasted spices, served with onion, lemon, and achar.
Ingredients
- Boneless chicken thigh, cut into 1-inch pieces400g
- Mustard oil2 tbsp
- Plain yogurt2 tbsp
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Roasted cumin powder1 tsp
- Roasted coriander powder1 tsp
- Kashmiri chili powder1 tsp
- Turmeric powder1/4 tsp
- Timur powder1/2 tsp
- Garam masala1/2 tsp
- Fenugreek seeds1/4 tsp
- Fresh lemon juice1 tbsp
- Salt3/4 tsp
- Fresh cilantro, chopped2 tbsp
- Red onion, sliced1 small
- Lemon wedges2
- Tomato achar or mula ko achar, for serving1/4 cup
Method
- Pat the chicken pieces dry and place them in a mixing bowl.
- Heat the mustard oil in a small pan until it just begins to smoke, then turn off the heat and let it cool for 1 minute.
- Add the fenugreek seeds to the hot oil and let them darken to deep brown, then immediately pour the fragrant oil over the chicken.
- Add yogurt, ginger paste, garlic paste, roasted cumin, roasted coriander, chili powder, turmeric, timur, garam masala, lemon juice, salt, and cilantro to the chicken.
- Massage the marinade into the chicken for 2 minutes, then cover and refrigerate for at least 4 hours, preferably overnight.
- Soak bamboo skewers in water for 30 minutes if using, then thread the marinated chicken pieces tightly onto the skewers.
- Prepare a charcoal grill until the coals are glowing and covered with ash, or heat a grill pan until very hot.
- Grill the skewers for 12 to 18 minutes, turning often, until the chicken is cooked through and the edges are lightly charred and smoky.
- Rest the sekuwa for 3 minutes, then serve hot with sliced red onion, lemon wedges, and tomato achar or mula ko achar.
Common questions
Can I substitute the mustard oil or timur in sekewa if I can’t find them?
Yes. Use neutral oil with a teaspoon of mustard for aroma if needed. For timur, use a little Sichuan pepper or extra black pepper; it won’t taste identical, but it gives a similar citrusy heat.
How long should I marinate chicken sekuwa for the best flavor?
At least 4 hours is the minimum for good flavor, but overnight is better. For chicken thigh, 8–24 hours works well. Don’t go too far past 24 hours, or the yogurt and lemon can soften the texture too much.
What are the most common mistakes when grilling sekuwa?
The biggest mistakes are not drying the chicken, using low heat, and overcrowding the skewers. Also avoid burning the fenugreek in the oil—once it turns deep brown, pour it immediately or it turns bitter.
How should I store leftover sekuwa and reheat it without drying it out?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of water, or in a low oven. Avoid high microwave heat, which makes the chicken tough.
What should I serve with sekuwa, and can I make it without a grill?
Serve with rice, roti, onions, lemon wedges, and achar or chutney. If you don’t have a grill, use a very hot grill pan or broiler. Keep turning often so the outside chars lightly without drying out.