Basically, ‘Sekuwa’ is a typical Nepali dish prepared on an open coal fire and that could be explained as an iteration of Barbecue, which is very popular in other parts of the world, especially the US. Just as BBQ s, sekuwa could be of anything, especially meat but not limited to. Meat of a Water Buffalo sekuwa is the most popular and famous in Nepal with Chicken, Mutton and Pork right behind it.
The sliced raw meat is marinated with natural honey & herbs, traditional Nepali spices such as salt, chili powder, coriander powder, turmeric powder, cumin powder, garlic-ginger paste and light soy-sauce & other ingredients and then stored for few hours. Some people like their sekuwa extra tender so they would add liquor to the meat while marinating. Liquor could be of any kind, for instance, homemade Newari liquor (very popularly famous as Aila) could make meat tender as well as add more flavor. Also, adding red wine or whiskey would also make the meat more flavorful but if you add gin or vodka, then it would give an extra zing. Once the meat or anything that you are making BBQ of, is marinated properly, it would go on skewers and then on top of a barbecue pit or sometimes, inside a tandoor or oven. When the BBQ comes out of the oven, pit or tandoor, it should be tender, succulent, juicy and flavorful with little bit of char essence, which will eventually leave you wanting even more.
There are lots of places which are famous for sekuwa in Kathmandu valley and outside, where you can get a generic taste but knack for homemade does not settle with these vendors. So, go ahead and try the sekuwa and let us know what do you think of it.
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