COOKING SEKUWA

Sekuwa (Kabab)  (also known as Chicken Satay) is a popular street food in Kathmandu, Nepal and is a very popular appetizer. It can be served over rice, with roti, with chiura, or just by itself in a skewer. In a typical traditional recipe, the marinated meat is cooked over coal fire. However, to adjust the recipe for everyday home cooking, you can cook the meat over any grill. Here is my variation of this recipe to make healthy 

Ingredients:

• 1 pound Boneless Skinless Chicken – cubed to 1-inch pieces
• 1/2 cup Plain yogurt
• 1 medium sized onion
• 1 small bunch scallion
• 1 fresh squized lemon juice
• 2 tbsp cooking oil
• 2 tbsp Garlic and ginger paste
• Red chilies powder- to your taste
• 1/2 tsp Turmeric
• 1/2 tsp Timur (Szechwan pepper)
• 1 pinch Hing (asafetida)
• 1 tbsp Papprika Powder
• 1 tsp cumin powder
• Salt to taste
• Bamboo Skewers(pre-soaked in cold water for 30 min.) to prevent chicken from sticking
• Melted butter