Sekuwa (सेकुवा) is Nepal’s answer to the global love for grilled meat—a smoky, spicy, and tender dish that captures the essence of traditional Nepali barbecue. Whether it’s chicken, pork, mutton, or buffalo, sekuwa is a crowd favorite at gatherings, roadside stalls, and street festivals. It’s grilled to perfection over wood or charcoal, often served with achar (pickle), puffed rice, and local drinks that make the flavors shine even brighter.
This article walks you through a traditional sekuwa recipe, different ways it’s made across Nepal, and the best local drinks to pair with it for a true Nepali culinary experience.
Why Sekuwa is So Loved in Nepal
Sekuwa combines the richness of meat with robust Himalayan spices. It’s grilled rather than deep-fried, making it relatively healthier while offering deep, smoky flavors. It’s also:
- Versatile: Can be made with various meats and spice blends.
- Affordable: Street vendors and local eateries sell it at prices everyone can enjoy.
- Cultural: It’s a common dish in festivals, picnics, and late-night gatherings.
- Delicious: Crispy outside, juicy inside, and full of bold Nepali spices.
Traditional Sekuwa Recipe (Chicken Version)
This recipe uses chicken, but you can substitute it with mutton, pork, or buff.
Ingredients:
- 500g boneless chicken (thighs or breasts), cut into 1-inch cubes
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- 1/2 tsp Sichuan pepper (timur) – optional but authentic
- 1 tsp lemon juice
- 1 tbsp mustard oil (or any oil)
- Salt to taste
- Fresh coriander, chopped (optional)
- Bamboo skewers or metal sticks
Instructions:
- Marinate the Chicken:
In a large bowl, mix all the spices, lemon juice, mustard oil, and ginger-garlic paste. Add the chicken and coat it well. Let it marinate for at least 2–4 hours, or overnight for best flavor. - Skewer the Chicken:
Thread marinated chicken pieces onto skewers. - Grill the Sekuwa:
- Traditional Method: Grill over hot charcoal or wood fire for authentic smoky flavor.
- Home Method: Use an oven, grill pan, or air fryer at 200°C (392°F) for 15–20 minutes, turning occasionally.
- Serve Hot:
Sprinkle some lemon juice or fresh herbs before serving. Pair with achar, sliced onions, and beaten rice (chiura).
Different Ways to Make Sekuwa in Nepal
Sekuwa recipes vary by region and personal preference. Here are some popular variations:
1. Pork Sekuwa (Sungur ko Sekuwa) – Eastern Nepal Style
- Very popular in places like Dharan and Itahari.
- Often uses a spicier, oilier marinade.
- Commonly paired with local raksi (homemade alcohol).
2. Buff Sekuwa – Kathmandu Style
- Buff (buffalo meat) is chewy and robust.
- Smokier flavor from charcoal grilling.
- Often served with pickled radish (mula ko achar) and chiura.
3. Mutton Sekuwa – Western Nepal Style
- Usually prepared with more cumin and coriander.
- Marinade often includes yogurt or mustard oil for tenderness.
- Served during family feasts and winter gatherings.
4. Chicken Sekuwa – Modern Café Style
- Less oily and milder in spice.
- Sometimes served with dipping sauces and salad in restaurants.
Popular Local Drinks to Pair with Sekuwa
What makes sekuwa taste even better? A chilled or warm glass of traditional Nepali drinks. Here are a few pairings:
1. Chhyang (छ्याङ)
- A traditional rice beer from the Newar and Tamang communities.
- Slightly sweet and sour, excellent with spicy sekuwa.
2. Raksi (रक्सी)
- A homemade distilled spirit made from millet, rice, or wheat.
- Strong and clear, perfect for pork or mutton sekuwa.
- Commonly consumed in colder regions.
3. Tongba (तोंबा)
- Fermented millet beer from eastern Nepal, popular in the hills.
- Warm and earthy in flavor.
- Sipped through a bamboo straw with hot water added continuously.
4. Local Beer or Aila
- Lagers and craft beers are becoming more common in urban areas.
- Aila, a stronger homemade liquor from the Newar community, is often used during festivals and sekuwa feasts.
Tips for Perfect Sekuwa at Home
- Use thigh meat for juicier sekuwa, especially for chicken or pork.
- Charcoal grilling gives the most authentic flavor.
- Don’t overcook, especially with chicken—keep it juicy.
- Pair with side dishes like achar, onion rings, cucumber, or a simple tomato salad.
Conclusion
Sekuwa isn’t just a dish—it’s a celebration of Nepali culture, flavors, and togetherness. Whether you’re cooking for a weekend get-together or trying to recreate street-side nostalgia at home, sekuwa delivers the bold, smoky goodness that defines Nepali grilling.
So fire up the grill, pour a cup of chhyang or raksi, and treat yourself to a bite of grilled Nepali goodness!