Where it comes from
Perfected by the Limbu and Rai communities of eastern Nepal, especially around Dharan in Sunsari District, sekuwa has become an iconic open-flame meat of Nepali cuisine.
On the plate
The crust crackles with charred spice while the inside stays startlingly juicy, mustard oil lending a pungent green warmth. Timur tingles the tongue with grapefruit-citrus heat, and a hit of raw onion and lemon cuts cleanly through the smoke.
How it works
Yogurt and mustard oil tenderize the meat while their acidity and enzymes break down surface proteins, so a fast, hot char seals in juices. Timur's citral compounds and the smoke from dripping fat layer aroma onto the seared exterior.
Variations
Chicken sekuwa, goat (khasi) sekuwa, buffalo sekuwa, pork sekuwa, paneer sekuwa for vegetarians
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓30 min active · 120 min waiting
How it's made
8 steps · Show ↓- 110 min
Cut goat or chicken into bite-size pieces and pat thoroughly dry.
- 26 min
Make a marinade of mustard oil, ginger-garlic paste, yogurt, ground cumin, coriander, turmeric, chili and timur (Sichuan pepper).
- 3120 min
Massage the marinade into the meat and rest, refrigerated, for at least 2 hours.
- 45 min
Thread the meat snugly onto soaked bamboo or metal skewers.
- 58 min
Grill over glowing charcoal, turning often, basting with mustard oil.
- 614 min
Cook until edges char and juices run clear, about 12-15 minutes.
- 71 min
Squeeze over fresh lemon and scatter with sliced raw onion.
- 82 min
Serve hot with chiura (beaten rice) and tomato achar.
