Chicken Sekuwa (Nepali Grilled Chicken Skewers)

Every city has its special aroma. For Kathmandu, the capital city of Nepal, it’s the tantalizing smell of grilling meat that wafts through its vibrant streets, especially in the evenings. As the sun sets, the city comes alive with bustling food stalls, each offering their unique take on Nepal’s beloved street food — sekuwa.

Sekuwa can be made with different kinds of meat, but Chicken Sekuwa holds a special place for its tender and flavorful profile. The recipe involves marinating chicken in a blend of traditional Nepali spices — mustard oil, timur, ginger, garlic, garam masala — and then grilling it over an open flame. It’s a simple yet incredibly satisfying dish that captures the heart of Nepali street cuisine.

Ingredients

• 500 grams boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons plain yogurt (helps tenderize)
• 2 tablespoons mustard oil (or any neutral cooking oil)
• 2 tablespoons ginger-garlic paste
• Juice of 1 lemon
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground timur (Nepali Sichuan pepper)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon methi (fenugreek) powder — optional but traditional
• Salt to taste
• Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)

Instructions

1. Bloom the mustard oil: In a small pan, heat the mustard oil over medium-high heat until it just begins to smoke, then remove from heat and let cool to lukewarm.

2. In a large bowl, combine the cooled mustard oil, yogurt, ginger-garlic paste, lemon juice, cumin powder, coriander powder, turmeric, garam masala, timur, chili powder, methi powder (if using), and salt. Whisk into a smooth marinade.

3. Add the chicken pieces and toss to coat every piece thoroughly. Cover and refrigerate for at least 2 hours — overnight is ideal for the deepest flavor and most tender bite.

4. Thread the marinated chicken onto the soaked skewers, leaving a small gap between pieces so they char rather than steam.

5. Preheat a grill, broiler, or grill pan to medium-high. Grill the skewers, turning occasionally and basting with any leftover marinade, until the chicken is cooked through and slightly charred at the edges — about 10–15 minutes total.

6. Serve hot, sprinkled with extra timur and a squeeze of fresh lemon juice. Pair with Nepali aachar (pickles), thinly sliced raw onion, and chiura (beaten rice) for the full street-food experience.

The sizzle of sekuwa on the grill, the citrusy buzz of timur, the smoky char, and the juicy bites are more than just a meal — they’re a culinary journey to the lively streets of Kathmandu. Enjoy!