1 August, 2020
Nepali style Chicken Kabab – Sekuwa (कुखुराको सेकुवा)
Originally Published: Apr 19, 2013
Sekuwa (Kabab) सेकुवा (also known as Chicken Satay) is a popular street food in Kathmandu, Nepal and is a very popular appetizer. It can be served over rice, with roti, with chiura, or just by itself in a skewer. In a typical traditional recipe, the marinated meat is cooked over coal fire. However, to adjust the recipe for everyday home cooking, you can cook the meat over any grill. Here is my variation of this recipe to make healthy सेकुवा:
- 1 pound Boneless Skinless Chicken – cubed to 1-inch pieces
- 1/2 cup Plain yogurt
- 1 medium sized onion
- 1 small bunch scallion
- 1 fresh squized lemon juice
- 2 tbsp cooking oil
- 2 tbsp Garlic and ginger paste
- Red chilies powder- to your taste
- 1/2 tsp Turmeric
- 1/2 tsp Timur (Szechwan pepper)
- 1 pinch Hing (asafetida)
- 1 tbsp Papprika Powder
- 1 tsp cumin powder
- Salt to taste
- Bamboo Skewers(pre-soaked in cold water for 30 min.) to prevent chicken from sticking
- Melted butter
Mix all the ingredients (except chicken) in a blender to make smooth thick paste. Incorporate the mixture over the cubed chicken evenly and let it marinate in refrigerator for few hours.
In a bamboo or metal skewer, pierce chicken pieces. Keep about 1/4 of a inch gap in between two pieces of meat for even cooking. When the grill is ready, place the stick directly in the grill. Keep the skewer rolling every 3-5 minutes on until the meat is cooked. Once Sekuwa is done cooking, apply some butter and roll over the fire to bring the bright color and flavor.
Serve Sekuwa while hot with rice, roti, or chiura. Leftover Sekuwas makes a great and healthy salad toppings.
Serve Sekuwa while hot with rice, roti, or chiura. Leftover Sekuwas makes a great and healthy salad toppings.Tweet