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Chicken Sekuwa

Nepalese · Dinner · Easy

Chicken Sekuwa

Total
2 hr 35 min
Prep
2 hr 20 min
Serves
4
Calories
320
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Ginger, cumin and a little chili season charred chicken skewers, bringing Nepal's sekuwa grill flavors to a backyard barbecue.

A spice paste clings directly to the meat in Chicken Sekuwa, giving each browned edge a concentrated bite. In Nepal, sekuwa is associated with fire-grilled meat; chicken thighs make a forgiving version for a home grill.

Cut the pieces evenly and leave a little space on each skewer. A two-zone fire lets you move browned pieces away from strong heat while their centers finish cooking.

SmokySpicySavoryGrillPartyGluten-freeDairy-freeNut-freeEgg-freeHigh-proteinLow-carbPaleo

Method

  1. Mix the vegetable oil, ginger, garlic, ground cumin, ground coriander, turmeric, cayenne, salt and lemon juice in a bowl. Coat the chicken thigh pieces and refrigerate for .

  2. Heat a grill to medium-high with a cooler area to one side. Thread the chicken onto 8 metal skewers, leaving small gaps between pieces.

  3. Grill for , turning every , until browned in spots and the thickest pieces reach 165°F. Move skewers to the cooler area if the spice paste darkens too quickly.

  4. Rest for , then serve the chicken over the red onion and cilantro, spooning any resting juices over the top.

Forkue tips

  • Food-grade mustard oil is used in some versions, but neutral vegetable oil makes a straightforward supermarket option. Metal skewers avoid a separate soaking step.

Storing and reheating

Refrigerate off the skewers for up to 3 days. Warm covered in a skillet with a splash of water, then uncover briefly to dry the surface.

Kitchen gear

GrillTop picks on AmazonMetal skewersTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

320Calories
34gProtein
7gCarbs
17gFat

Photo: Gaurav Dhwaj Khadka, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Chicken Sekuwa: FAQ

Can I cook sekuwa without a grill?

Yes, use a hot grill pan or broiler and turn the pieces often. The smoky flavor will be lighter, but the spice coating still browns well.

Can I use chicken breast?

Yes, cut it into evenly sized pieces and check it early. Breast meat dries out faster than thighs, so remove it as soon as it reaches 165°F.

How do I store and reheat Chicken Sekuwa?

Refrigerate off the skewers for up to 3 days. Warm covered in a skillet with a splash of water, then uncover briefly to dry the surface.

How long does Chicken Sekuwa take?

About 2 hr 35 min in total: 2 hr 20 min prep and 15 min cooking.

What do I need to make Chicken Sekuwa?

The key ingredients are chicken thigh, ginger, garlic, ground cumin, ground coriander and turmeric, plus pantry basics.

Any tips for Chicken Sekuwa?

Food-grade mustard oil is used in some versions, but neutral vegetable oil makes a straightforward supermarket option. Metal skewers avoid a separate soaking step.

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