Chicken Sekuwa

Chicken Sekuwa Recipe from Nepal | Ingredients and Preparation

Region / culture: Nepal | Preparation time: 6 hours | Cooking time: 20 minutes | Servings: 4

Introduction

Chicken Sekuwa is a popular Nepali dish made with marinated chicken grilled to perfection. The marinade is a flavorful blend of yogurt, spices, and herbs that infuse the chicken with a delicious taste. This dish is often served as a main course with rice and vegetables.

History

Chicken Sekuwa has its origins in Nepal, where it is a traditional dish enjoyed by many. The word "sekuwa" refers to the grilling technique used to cook the marinated meat. This dish is often prepared during special occasions and festivals, as it is a favorite among Nepali people.

Ingredients

2 lb (907 g) chicken breasts, skinned, boned, and cut into 1 inch cubes (Can be substituted with large shrimps)
Melted butter for basting
Bamboo skewers (pre-soaked for at least 30 minutes in cold water)

Marinade

2 cups Nepali yogurt
1 tbsp lemon juice
2 tbsp mustard oil
1 cup onions, roughly chopped
1 tbsp cumin seed
1 tsp coriander seed
0.5 tsp turmeric
3 fresh red chilies
1 tsp pepper corn
1 tsp timur
2 cloves garlic
1 inch ginger
1 tbsp fresh dill weed, chopped
1 cup celery, chopped
1 tbsp soy sauce
salt to taste
0.25 cup green onions, cut into 1 inch length

How to prepare

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.
Fire up a charcoal grill and clean the grill surface thoroughly.
Thread the marinated chicken cubes onto skewers. Do not overcrowd the pieces.
Grill the skewered chicken cubes, frequently turning and basting with melted butter until cooked through.
Take the skewers off the grill and brush the cooked sekuwas with butter before serving.
Arrange the sekuwas on a 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.

Variations

Substitute chicken with lamb, beef, or shrimp for a different flavor.
Add more spices or herbs to the marinade for a spicier or more aromatic taste.
Grill the marinated meat on skewers with vegetables for a mixed kebab platter.

Cooking Tips & Tricks

Marinate the chicken for at least 6 hours to allow the flavors to fully develop.

- Use a charcoal grill for authentic smoky flavor, but you can also use a gas grill or oven.

- Baste the chicken with melted butter while grilling to keep it moist and flavorful.

- Do not overcrowd the skewers when grilling to ensure even cooking.

- Serve the Chicken Sekuwa hot off the grill for the best taste and texture.

Serving Suggestions

Serve Chicken Sekuwa with rice pilaf, stir-fried vegetables, and chili-cilantro chutney on the side.

Cooking Techniques

Grill the marinated chicken skewers over a charcoal grill for authentic flavor, or use a gas grill or oven for convenience.

Ingredient Substitutions

Use Greek yogurt instead of Nepali yogurt for a thicker marinade.

- Substitute mustard oil with olive oil or vegetable oil.

- Use ground spices instead of whole seeds for a smoother marinade.

Make Ahead Tips

Marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Arrange the grilled Chicken Sekuwa on a platter with rice, vegetables, and chutney for an attractive presentation.

Pairing Recommendations

Serve Chicken Sekuwa with a side of naan bread, cucumber raita, and mango lassi for a complete Nepali meal.

Storage and Reheating Instructions

Store any leftover Chicken Sekuwa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Sekuwa contains approximately 300 calories.

Carbohydrates

Each serving of Chicken Sekuwa contains approximately 10 grams of carbohydrates.

Fats

Each serving of Chicken Sekuwa contains approximately 15 grams of fats.

Proteins

Each serving of Chicken Sekuwa contains approximately 30 grams of proteins.

Vitamins and minerals

Chicken Sekuwa is a good source of vitamin C, vitamin B6, iron, and calcium.

Alergens

Chicken Sekuwa contains dairy (yogurt) and soy (soy sauce) allergens.

Summary

Chicken Sekuwa is a high-protein dish with moderate amounts of fats and carbohydrates. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Chicken Sekuwa is a delicious and flavorful Nepali dish made with marinated chicken grilled to perfection. It is a high-protein meal that can be enjoyed with rice, vegetables, and chutney for a complete dining experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, on a trip to Nepal, where I discovered the delicious dish known as Chicken Sekuwa. I had always been passionate about cooking and exploring new flavors, so when I tasted this dish for the first time, I knew I had to learn how to make it.

I was visiting a small village in the Himalayas, where I had the pleasure of staying with a local family. The matriarch of the family, an elderly woman named Sita, was a renowned cook in the village. Her cooking was famous for miles around, and I consider myself lucky to have learned from her.

One evening, as I sat down to a meal of Chicken Sekuwa, I couldn't help but marvel at the flavors and spices that danced on my tongue. The tender pieces of marinated chicken, grilled to perfection, were bursting with a mix of spices that I had never experienced before. I knew right then and there that I had to learn how to make this dish.

The next day, I approached Sita and asked her if she would be willing to teach me how to make Chicken Sekuwa. She smiled warmly and agreed, welcoming me into her kitchen with open arms. As we worked together, she shared with me the secrets of her recipe, passed down through generations.

The first step in making Chicken Sekuwa, Sita explained, was to marinate the chicken in a blend of spices and yogurt. She showed me how to mix together cumin, coriander, turmeric, ginger, garlic, and a touch of chili powder to create a fragrant marinade. The yogurt helped to tenderize the chicken and infuse it with flavor.

After marinating the chicken for several hours, we threaded the pieces onto skewers and grilled them over a hot charcoal fire. The smell of the chicken sizzling on the grill filled the air, making my mouth water in anticipation. Sita taught me how to baste the chicken with a mixture of butter and spices as it cooked, adding an extra layer of flavor.

Once the chicken was cooked through and had developed a beautiful charred exterior, we removed it from the grill and served it hot with a side of naan bread and a tangy sauce made from tomatoes and spices. The first bite of Chicken Sekuwa made me feel like I had been transported back to that small village in the Himalayas.

I returned home from my trip to Nepal with the recipe for Chicken Sekuwa firmly ingrained in my memory. Over the years, I have made this dish countless times, sharing it with friends and family who never fail to be impressed by its bold flavors and tender texture. It has become a staple in my cooking repertoire, a dish that always brings back memories of that fateful trip to Nepal.

As I sit here writing this, the aroma of Chicken Sekuwa wafting from my kitchen brings a smile to my face. I am grateful to Sita for sharing her recipe with me and for inspiring me to continue my culinary adventures. Cooking has always been a passion of mine, and discovering new recipes like Chicken Sekuwa keeps that passion alive and burning bright.