Sekuwa

Sekuwa is Nepal’s answer to the kebab — chunks of chicken or goat marinated in yogurt and a bold blend of spices, then grilled over coals until charred at the edges. Roadside grills in Kathmandu and Pokhara send its smoky scent into the evening air, and home cooks recreate it on stovetop griddles and grill pans. The marinade is simple; the smoke does the rest. It is the smell of a good evening. Long marinating is the whole secret, so give it the time it asks for.

Smoke-kissed skewers from the roadside grill

The yogurt marinade keeps the meat juicy while the spices — cumin, coriander, chili, and a little mustard oil — build a deep, savory crust. Each piece is charred outside and tender within, with a lingering smokiness that makes it impossible to eat just one. Serve with sliced onions, lemon, and a cold drink, and it disappears before you sit down.

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