Marinated chunks of meat grilled over open flame with a distinctive Nepali spice blend featuring timur, cumin, and mustard oil. A beloved street food and party snack found throughout Nepal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine mustard oil, ground timur, cumin, chili powder, garlic, ginger, yogurt, lemon juice, and salt to make the marinade.
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2
Coat meat cubes thoroughly in the marinade and refrigerate for at least two hours, preferably overnight.
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3
Thread marinated meat onto metal skewers, leaving small gaps between pieces for even cooking.
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4
Grill over hot charcoal, turning every few minutes, until charred on the outside and cooked through, about fifteen to twenty minutes.
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5
Serve hot off the grill with beaten rice, fresh salad, and spicy tomato achaar.
Did You Know?
Sekuwa stalls are a common sight at Nepali festivals and fairs, where the aroma of grilling meat with timur draws crowds from far away.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill
- mixing bowl
The Story Behind Sekuwa
Sekuwa represents Nepal's grilling tradition that spans ethnic communities across the country. While similar grilled meat dishes exist across South Asia, Nepali sekuwa is distinguished by its use of timur (Sichuan pepper) and mustard oil in the marinade. The dish has roots in the communal outdoor cooking traditions of Nepal's hill communities where meat was grilled over wood fires during celebrations. In modern Kathmandu, sekuwa stalls have become a defining feature of the street food scene.
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