Real Recipes From Real Home Cooks ®

nepalese sekewa (pork/chicken/lamb)

a recipe by
Lori Loucas (JostLori)
San Diego

A easy version of a popular Nepalese street food. Quick to make but requires a long marinade. Don't have ginger garlic paste? It's easy to make at home: 2 tablespoons grated ginger, 3 tablespoons grated or pressed garlic, a scant teaspoon white vinegar. Combine. You'll only use 2 tablespoons of this paste in this recipe.

serves 2
prep time 20 Min
cook time 20 Min
method Grill

Ingredients For nepalese sekewa (pork/chicken/lamb)

  • 1 lb
    meat (pork, chicken or lamb)
  • 2 Tbsp
    melted butter
  • 2 Tbsp
    ginger garlic paste
  • 1 1/2 tsp
    garam masala
  • 1 1/2 tsp
    ground turmeric
  • 1/2 tsp
    sichuan peppercorns, crushed
  • 1/2 tsp
    black pepper, ground
  • 1-2
    serrano or thai chiles, minced, to taste
  • 1/2 c
    greek yogurt or labneh
  • 2 Tbsp
    cilantro, minced
  • salt, to taste

How To Make nepalese sekewa (pork/chicken/lamb)

  • 1
    First, make the marinade. Combine all the ingredients in a non-reactive bowl. Taste and adjust seasoning. Start slow with the chiles if you don't like too much spiciness.
  • 2
    Cut the meat into cubes, about 1 inch square.Add them to the marinade. Cover the bowl and refrigerate. Best if done overnight, but 8 hours is better than nothing!
  • 3
    When ready to grill, skewer the chicken. Grill until done, turning so it doesn't burn. Best on grill, but can be done on an oiled sheet pan in the oven, too.
  • 4
    When chicken is cooked through, remove from oven and brush with melted butter. Garnish with more minced cilantro, if desired.

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