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2 lbs chicken breasts, skinned, boned, and cut into 1”
cubes (Can be substituted with large shrimp)
Melted butter for basting
Bamboo skewers (Pre-soaked for at least 30 minutes in cold water)
2 cups Nepali Yogurt
1 tablespoon lemon juice
2 tablespoons mustard oil
1 cup onions, roughly chopped
1 tablespoon cumin seed
1 teaspoon coriander seed
1⁄2 teaspoon turmeric
3 fresh red chilies
1 teaspoon peppercorn
1 teaspoon timur
2 cloves garlic
1 inch of ginger
1 tablespoon fresh dill weed, chopped
1 cup celery, chopped
1 tablespoon soy sauce
Salt, to taste
1/4 green onions, cut to 1 inch length
In a blender, combine all the marinating ingredients to form
the marinade. In a large bowl mix the chicken with the marinade.
Marinate for at least 6 hours.
Then fire up a thoroughly clean charcoal grill. Thread the
marinated chicken cubes into skewers. Do not overcrowd the pieces.
Grill the skewered chicken cubes, frequently turning and basting
with melted butter until cooked through. Take the cooked sekuwas
off the grill and brush with butter before serving. Arrange
the sekuwas on the bed of rice pilaf and stir-fried vegetables.
Sprinkle chopped green onions over the sekuwas. Chili-cilantro
chutney makes an ideal condiment for the sekuwas.