MithoSekuwa
Sekuwa is bold, smoky, and ideal for evenings when you want something rich and satisfying.
Ingredients
- 600 g Boneless goat or chicken, in 1-inch cubes
- 3 tbsp Mustard oil
- 2 tbsp Ginger-garlic paste
- 1 tsp Timur (Sichuan pepper), ground
- 1 tsp each Cumin and coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Turmeric
- 1/2 tsp Garam masala
- 1 Lemon
- 1 Red onion, in rings
- 8 Bamboo or metal skewers
- to taste Salt
Steps
- Serves 3. Mix the cubed meat with mustard oil, ginger-garlic paste, timur, cumin, coriander, chili powder, turmeric, garam masala, half the lemon juice and salt.
- Cover and marinate at least 4 hours, or overnight in the fridge, so the mustard oil works into the meat.
- Soak bamboo skewers in water for 20 minutes, then thread the cubes on snugly without crushing them together.
- Build a charcoal fire and let it burn down to glowing embers with no flame.
- Lay the skewers across the coals and grill 12-15 minutes, turning every couple of minutes and brushing with the leftover marinade, until the edges char and the fat drips and smokes.
- Rest the skewers for 3 minutes off the heat so the juices settle.
- Serve straight from the skewer with raw onion rings, lemon wedges and a tomato chutney.
Nutrition
| Per serving (1 plate · skewered grilled meat) | Per 100 g |
|---|---|
| 330 kcal | 161 kcal |
| Protein: 43.3 g | 21.1 g |
| Carbs: 3.3 g | 1.6 g |
| Fat: 15 g | 7.3 g |
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