nepalese sekewa (pork/chicken/lamb)
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.
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yield
2 serving(s)
prep time
20 Min
cook time
20 Min
method
Grill
Ingredients For nepalese sekewa (pork/chicken/lamb)
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1 lbmeat (pork, chicken or lamb)
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2 Tbspmelted butter
- MARINADE:
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2 Tbspginger garlic paste
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1 1/2 tspgaram masala
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1 1/2 tspground turmeric
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1/2 tspsichuan peppercorns, crushed
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1/2 tspblack pepper, ground
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1-2serrano or thai chiles, minced, to taste
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1/2 cgreek yogurt or labneh
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2 Tbspcilantro, minced
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salt, to taste
How To Make nepalese sekewa (pork/chicken/lamb)
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1First, 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.
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2Cut 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!
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3When 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.
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4When chicken is cooked through, remove from oven and brush with melted butter. Garnish with more minced cilantro, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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