Lamb Sekuwa-charcoal Grilled Lamb-nepali Style
From sm8085 12 years ago
- 20-30mins to make
- Serves 3-4
Grilled lamb skewers marinated in exotic Himalayan herbs, super delicious...serve with any spicy dips...we're making these tomorrow :)
Ingredients
- 3 lbs. lamb, trimmed, and cut into 1-in. cubes shopping list
- Melted butter for basting shopping list
- bamboo skewers (soaked in cold water for at least 30 min.) shopping list
- Marinade: shopping list
- 2 Tbls. lemon juice shopping list
- 4 Tbls. musturd oil shopping list
- 1 cup onions, roughly chopped shopping list
- 1 Tbls. cumin seeds shopping list
- 1 tsp. coriander seeds shopping list
- 1 tsp. turmeric shopping list
- 1 tsp. grated nutmeg shopping list
- 3 fresh red chilies shopping list
- 1 tsp. pepper corn shopping list
- 1 tsp. szechwan pepper, optional shopping list
- 2 cloves garlic, chopped shopping list
- 1 in. ginger, chopped shopping list
- 1 Tbls. fresh dill, chopped shopping list
- 2 Tbls. soy sauce shopping list
- salt to taste shopping list
- 1 cup green onions, cut in 1-in. length shopping list
How to make it
- In a blender, combine all the marinating ingredients to form marinade. In a large bowl, mix lamb meat cubes with the marinade. Marinate for at least six hours, turning over periodically for complete infusion of the marinade. Fire up a charcoal grill. Clean the grill surface thoroughly. Thread the marinated lamb cubes into skewers. Do not overcrowd the pieces. Grill the skewered lamb cubes, frequently turning and basting with melted butter until cooked medium-rare.
- Remove cooked sekuwas from the grill and generously brush with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried/grilled vegetables. Sprinkle chopped scallion over the sekuwas.
People Who Like This Dish 3
- bonzaichef Rochester, Kent., GB
- irishiz Annapolis, MD
- Kingswood Nowhere, Us
- sm8085 Nowhere, Us
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