Chicken Sekuwa Classic Nepali Chicken Skewers Food

CHICKEN SEKUWA (CLASSIC NEPALI CHICKEN SKEWERS)

Steps:

• In a blender, process all marinating ingredients into a smooth paste.
• Marinate chicken cubes in marinade for overnight in the refrigerator.
• Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
• Grill to the desired doneness, frequently turning and basting with the melted butter.
• Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

NEPALI CHICKEN (PAKISTANI STYLE)

Steps:

• Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
• Place this mixture in a fridge for 30 minutes.
• Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
• Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps.
• After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
• In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
• After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
• Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
• Add your already fried chicken to this mixture.
• Let this cook until the oil appears on the edges of the pan or when gravy thickens.
• Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
• You're done. Serve with boiled white rice.

BOMBAY SPICED CHICKEN SKEWERS

Steps:

• Heat oil in a small saucepan.
• cook garlic and spices, stirring until fragrant.
• Cube chicken and thread on to skewers.
• place in dish and cover with spices
• marinate in fride 3 hous turning often to make sure skewers are well coated.
• Drain and cook skewers on an grill.

CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY

Steps:

• Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
• Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
• Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
• To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
• Simmer very gently for five minutes.
• Preheat a barbecue, grill or griddle pan until very hot.
• Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
• Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
• Serve the skewers with the hot satay sauce for dipping.