Sekuwa
Basically Nepaleze sekuwa is the same as Georgian mtzvadi or Turkish shish-kebab: pieces of meat grilled on skewers. The difference is in the marinade.
This dish is very common on Kathmandu or Pokhara streets. Any type of meat can be used be it beef, pork, chicken or lamb, but the latter is my favorite. Of course the best way to prepare it is on a charcoal grill, but you can prepare it in the oven as well, provided it has a grill mode.
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I have added two types of marinades: the first is more suitable for harder types of meat like mutton or beef. The second one fits more tender beef like lamb, pork or chicken.
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Preparation time: 30 mins. + 2 hrs. marinating
Difficulty level: Easy
Servings: 8
Special equipment: Skewers
Ingredients
500g (1 lbs 2 oz) lamb (shoulder or leg)
500g (1 lbs 2 oz) beef (sirloin or ramp)
1 big onion
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Marinade 1:
2 medium red onions
1 lemon
1 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. Garam Masala
1/2 tbsp. red chili flakes
1 tbsp. honey
1/2 tbsp. turmeric
1 tbsp. ground cumin
2 tbsps. oil
salt
pepper
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Marinade 2:
2 green chilies
1 lemon
1 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. Garam Masala
1/2 tbsp. turmeric
1/2 cup yougurt
Preparation
Cut the meat into 2.5 cm (1") dice.
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Marinate 1:
Cut the onions in quarters.
Squeeze the lemon.
Put all marinade ingredients in a food processor and process until you get a uniform paste.
In a bowl mix the marinate with the meat. Cover with plastic and keep in the fridge for at least 2 hrs.
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Marinate 2:
Chop the chilies finely.
Squeeze the lemon.
Put all marinade ingredients in a bowl and mix with the meat. Cover with plastic and keep in the fridge for at least 2 hrs.
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If using an oven, set the grid at the upper part of the oven and put a baking pan with some water underneath. Set the oven to the highest temperature in grill mode.
If using charcoal grill, lit the charcoals about half an hour before starting cooking (use natural charcoals, not the fast burning briquettes). The coals are ready when covered with a thin layer of gray ash.
Put the meat on skewers 4-5 pieces on each (if using wooden skewers, soak them in water for half an hour before using them).
Cut the onion in half and rub it against the hot grid.
Put the skewers on the grill and roast for about 10 minutes, flipping them every couple of minutes to get cooked evenly.
When ready let rest a few minutes before serving.