The Nepali Chicken Sekuwa is a mouthwatering street food from Nepal. It is made by marinating succulent pieces of fresh chicken in a blend of aromatic spices left to marinate overnight then grilled to perfection over charcoal for wood fire. The combination of the marinade and the smoky flavour from the grill creates an unforgettable taste experience. This appetizer is sure to be a hit with everyone at the table and will leave you wanting more. The word "sekuwa" comes from the Nepali word "sekne," which means to cook over direct heat. This method of cooking over a wood fire is what gives sekuwa its unique taste, and it has become a staple of Nepali cuisine.
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What exactly is Chicken Sekuwa?
To prepare sekuwa, you can choose from a variety of meats, such as pork, goat meat, buffalo meat, or chicken. Some people prefer to marinate the meat in a mixture of spices, while others prefer to keep it plain. It's important to choose a cut of meat with some fat in it, as this will impart a rich flavor to the dish. The meat is then cooked over a wood fire until it is perfectly charred on the outside and tender and juicy on the inside.
The Nepali Chicken Sekuwa is traditionally grilled over an open charcoal or wood fire. The cooking method creates a a juicy texture with a smoky flavour. The meat, which can be pork, lamb, goat, chicken, or a combination of these meats, is marinated with a blend of herbs, spices, and other ingredients before grilling.
How do Nepali people eat Chicken Sekuwa?
Sekuwa is often served with puffed rice, beaten rice, or achaar. This combination of tender meat and fluffy rice is a perfect match, and it is sure to satisfy even the most discerning palates.
It is often served as an appetizer with a fresh side of salad and chutney. My favourite chutneys that pair perfectly are:
- Tomato and Sesame Chutney
- Mint Chutney
- Tamarind chutney
Every time I have a barbecue planned my mouth starts watering thinking of how delicious and smoky this Sekuwa will be. If you can find it the addition of timmur powder (Nepali sichuan pepper) will elevate your grilled meat to a whole new level of flavour.
Tips and Pearls
- To get the best results for the Nepali Chicken Sekuwa Recipe, it is recommended to marinate the chicken overnight, so it is a good idea to plan ahead when making this dish.
- Using the yogurt to marinate will tenderise the chicken and also stop it from drying out when you cook the chicken.
- If you don't have a grill then you can always cook the skewers in an oven 180 degrees celcius for 35 minutes. To give it a grilled/ open fire cooking flavour quickly put individual chicken pieces over stove open flame.
Serve with suggestions
Pairs wonderfully with a green salad or cucumber salad.
Tomato and sesame chutney makes a perfect dip to complement this Chicken Sekuwa
Suggested Alterations
- You can substitute chicken with any other meat- lamb, mutton, duck, buffalo, beef.
Freezer Instructions
The chicken pieces once marinated can be frozen and kept up to 3 months. Simply take out of the freezer and put in the oven at 180 degrees for 45 minutes. Ensure the meat is cooked the entire way through.
Chicken Sekuwa (Nepali Chicken skewer) कुखुराको सेकुवा
Ingredients
- 500 g Chicken Boneless chicken thigh
Marinade Ingredients
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 4 Dried red chilli Soaked in water for 5 minutes. If you don't want it to be very spicy then remove the seeds. Then crush the chilli skin to a paste.
- 1 teaspoon Red chilli powder
- 3 tablespon Lemon Juice
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 2 tablespoon Yogurt
- 1 teaspoon Salt
- 2 teaspoon Sugar
- 4 tablespoon Vegetable oil or mustard oil
Garnish
- 2 sprigs Spring Onion
- 2 tablespoon Ghee Melted to brush onto the chicken pieces when cooking
Instructions
Marinade the Chicken
- Begin by soaking the dried red chilli is warm water for 5 minutes until the skin is soft. If you want the chicken to be spicy then keep the seeds. If you want a moderate amount of spice then cut the stalk off and remove the seeds (use gloves when doing this as the seeds are very spicy and may irritate your skin). Then crush the chilli skin to a paste.
- Mix all the ingredients for the marinade together in a bowl to form a paste.
- Take the chicken pieces and coat them evenly with the marinade paste. Cover the container and refrigerate the chicken for 2-3 hours or if you have time marinate overnight to allow the flavours to fully penetrate the meat.
Cook the Chicken
- Lightly oil the skewers to prevent the chicken from sticking. Thread the marinated chicken cubes onto the skewers, leaving some space between each piece to ensure even cooking.
- Preheat the grill or barbecue and place the skewers on the heat. If you prefer to use the oven, preheat it to 190 degrees.If using stove top and pan make sure you heat around 1 tablespoon of oil before placing the skewers on.
- Cook the chicken for 15-20 minutes, or until it is cooked through and has a slight char on the outside. Around the 10 minute mark when the chicken is nearly cooked brush it with some melted ghee for added richness and flavour.
- If you have used the oven or frying pan and you want extra charred/ roasted flavour and appearance, you can finish the chicken by cooking it over a direct flame for a few minutes.
Plate
- Sprinkle the chicken with finely chopped spring onion. Serve with a side of your favourite achar (chutney dip). Enjoy your homemade Nepali Chicken Sekuwa!
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