Nepali Sekuwa – Grilled Spiced Meat or Paneer Skewers

Sekuwa is Nepal’s answer to the ultimate grill fest: tender cubes of meat—or paneer for vegetarians—marinated in a heady blend of spices, then charred to perfection over open coals. Whether you’re craving a weekend barbecue twist or an exotic appetizer for your next gathering, this guide covers every step: from whisking together the aromatic marinade to achieving that signature smoky crust.

Key Sections at a Glance

Why You’ll Love This Sekuwa

Ingredients & Equipment

Ingredients

Equipment

Preparing the Marinade

Grilling & Serving Tips

Why You’ll Love This Sekuwa

• Versatile: Choose between chicken, beef, goat, or paneer.

• Bold Flavors: Coriander, cumin, ginger, and garlic deliver an unforgettable taste.

• Easy Entertaining: Prep ahead, skewer, and grill when guests arrive.

Ingredients & Equipment

Ingredients

• For the Marinade:

  • 1 cup plain yogurt

  • 2 tbsp ginger‑garlic paste

  • 1 tbsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp turmeric powder

  • ½ tsp chili powder (adjust to taste)

  • 1 tbsp mustard oil (or vegetable oil)

  • Salt to taste

  • Juice of 1 lime

• Protein Choices:

  • 1 lb boneless chicken, beef, or goat, cut into 1‑inch cubes

  • OR 12 oz paneer, cut into 1‑inch cubes

Equipment

• Metal or bamboo skewers (soak bamboo in water 30 min first)

• Grill (charcoal, gas, or stovetop grill pan)

• Mixing bowls

• Basting brush

• Tongs

Preparing the Marinade

1. Combine: In a large bowl, stir yogurt, ginger‑garlic paste, spices, oil, lime juice, and salt until smooth.

2. Marinate: Add meat or paneer cubes, tossing to coat evenly. Cover and refrigerate for at least 2 hours—or up to overnight for deeper flavor.

Grilling & Serving Tips

1. Preheat: Get your grill hot—medium‑high heat works best.

2. Skewer: Thread marinated cubes onto skewers, leaving a little space between each.

3. Grill: Place skewers on the grill, turning every 2–3 minutes. Total cook time: 10–12 minutes, until charred spots appear and meat is cooked through.

4. Baste (Optional): Brush remaining marinade during the last few minutes for extra juiciness.

5. Serve: Garnish with chopped cilantro, lemon wedges, and a side of achaar (Nepali pickle) or mint chutney.

Ready to fire up your grill and delight your taste buds? Then dive in with this sekuwa recipe.