Chicken Sekuwa Classic Nepali Chicken Skewers
Experience the irresistible flavors of Nepal with Chicken Sekuwa, a classic Nepali chicken skewer recipe that’s bursting with aromatic spices and tender, juicy bites of marinated chicken. This traditional dish features boneless chicken thighs infused with a zesty yogurt-based marinade enhanced by mustard oil, garlic, ginger, and an exquisite blend of spices like cumin, coriander, garam masala, and roasted fenugreek seeds. Grilled to perfection for a smoky char or baked for a fuss-free approach, these skewers are ideal as a main dish or appetizer. Prepare them ahead of time to let the bold flavors develop, then serve hot with fragrant rice, soft roti, or tangy chutneys for the ultimate culinary adventure. Perfect for weeknight dinners or festive gatherings, these Nepali chicken skewers bring authentic Himalayan flair to your table.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 4 tbsp Plain yogurt
- 2 tbsp Mustard oil
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Garam masala
- 0.25 tsp Fenugreek seeds
- 1 tsp Salt
- 1 tbsp Lemon juice
- 2 tbsp Fresh cilantro (chopped)
- 8 pieces Bamboo skewers (soaked in water)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces (approximately 1.5-inch cubes) and set aside.
In a large mixing bowl, combine yogurt, mustard oil, garlic paste, ginger paste, ground cumin, ground coriander, turmeric, chili powder, garam masala, salt, and lemon juice. Mix well to form a smooth marinade.
Briefly heat the fenugreek seeds in a small pan on low heat until aromatic, then crush them slightly with the back of a spoon. Add the crushed seeds to the marinade.
Toss the chicken pieces into the marinade, ensuring each piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
If using bamboo skewers, soak them in water for 30 minutes to prevent burning during cooking.
Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
Preheat your grill to medium-high heat. Alternatively, preheat your oven to 200°C (400°F) if using an oven.
Place the skewers on the grill (or on a wire rack over a baking tray if in the oven). Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
Sprinkle chopped fresh cilantro over the chicken skewers before serving.
Serve hot with rice, roti, or as an appetizer with chutney or achar for dipping.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
