Entree: Nepal – Kathmandu Valley – Sekuwa (Nepali-style skewered and charcoal-grilled marinated meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 27 min

Ingredients

- 2 lb (900 g) boneless goat or lamb, cut into 1 to 1.5 inch (2.5–4 cm) cubes
- 3 tbsp (45 ml) mustard oil, warmed and slightly smoking, then cooled
- 6 cloves (18 g) garlic, minced
- 2 inch (5 cm) piece fresh ginger, minced
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) timur (Nepalese Sichuan pepper) or 1/2 tsp (1 g) ground black pepper as substitute
- 1 tsp (2 g) Kashmiri chili powder or mild paprika
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) plain yogurt (optional, for tenderness)
- Bamboo skewers, soaked in water 30 minutes (about 8–10 skewers)
- 2 tbsp (30 ml) extra mustard oil or neutral oil for basting
- Fresh cilantro and lemon wedges for serving

Instructions

1. In a large bowl combine the minced garlic, minced ginger, ground cumin, ground coriander, timur, Kashmiri chili powder, turmeric, salt, lemon juice, 3 tbsp (45 ml) mustard oil, and yogurt if using. Mix to form a coarse paste.
2. Add the cubed meat to the marinade and toss thoroughly so all pieces are coated. Cover and refrigerate at least 2 hours, preferably overnight for deeper flavor.
3. When ready to cook, thread the marinated meat onto soaked bamboo skewers, leaving a little space between pieces for even cooking.
4. Preheat a charcoal grill until the coals are glowing and covered with white ash. For oven method, preheat broiler with a rack 6 inches (15 cm) from the heat source and line a baking tray with foil.
5. Grill the skewers over the hot coals, turning every 2–3 minutes and basting with 2 tbsp (30 ml) oil, until the meat is charred on the edges and cooked through, about 10–12 minutes total depending on chunk size. If broiling, cook 8–10 minutes, turning once, until browned and slightly charred.
6. Remove from heat, let rest 2 minutes, then sprinkle with chopped cilantro and serve immediately with lemon wedges and steamed rice or beaten rice (chiura).