Entree: Nepal – Thakali Cuisine – मटन सेकुवा ➤ Matan Sekuwa (Charcoal-grilled spiced mutton skewers marinated in Nepalese herbs and spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 12 min

Ingredients

- 1.5 lb (680 g) mutton shoulder or leg, cut into 1-inch cubes
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 6 cloves garlic, minced
- 1 tbsp (8 g) coarse ground coriander seeds, toasted and ground
- 1 tsp (2 g) cumin seeds, toasted and ground
- 1 tsp (2 g) timur or Szechuan pepper, crushed (substitute freshly ground black pepper if unavailable)
- 1 tbsp (7 g) Kashmiri chili powder or paprika for color and mild heat
- 1/2 tsp (2 g) turmeric powder
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 8–10 wooden skewers, soaked in water 30 minutes (if using)
- Lemon wedges and chopped fresh cilantro for serving
- Optional: Nepalese achar or simple onion-tomato chutney for serving

Instructions

1. In a bowl combine yogurt, mustard oil, ginger, garlic, ground coriander, ground cumin, crushed timur, Kashmiri chili powder, turmeric, salt, and lemon juice to form a thick marinade.
2. Add mutton cubes to the marinade and mix thoroughly to coat. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
3. Thread the marinated mutton cubes onto soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a charcoal grill to medium-high for authentic smokiness, or set an oven broiler with a rack about 6 inches below the heat source.
5. Grill skewers over direct heat, turning occasionally, until charred at the edges and cooked to desired doneness, about 10–12 minutes for medium (internal temp ~145–160°F / 63–71°C), brushing with a little oil if they begin to dry.
6. If broiling, place skewers on a foil-lined tray and broil, turning once, until nicely charred and cooked through, about 10–14 minutes.
7. Rest the skewers 3–5 minutes, then serve hot with lemon wedges, chopped cilantro, and achar or chutney on the side.