Chicken Sekuwa Classic Nepali Chicken Skewers Food

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

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.