Mutton Sekwa

Instructions

1. 1

   Prepare and Marinate the Mutton

   • Ensure the mutton cubes are dry by patting them with a paper towel. This helps the marinade adhere better.
   • In a large mixing bowl, combine the mutton cubes with plain yogurt, ginger-garlic paste, mustard oil, lemon juice, turmeric powder, red chili powder, roasted cumin powder, coriander powder, garam masala, timur powder, and salt.
   • Using your hands, massage the marinade into the mutton for 2-3 minutes, ensuring every piece is thoroughly coated.
   • Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. For best results and incredibly tender meat, marinate overnight (8-12 hours).
2. 2

   Prepare the Skewers

   • If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
   • Carefully thread the marinated mutton pieces onto the skewers. Leave a small gap (about 1/4 inch) between each piece to allow for even cooking and charring.
   • Avoid packing the meat too tightly on the skewers.
3. 3

   Grill the Sekwa

   • Preheat your grill (charcoal is traditional for a smoky flavor) to medium-high heat, around 400-450°F (200-230°C).
   • Lightly oil the grill grates to prevent sticking.
   • Place the mutton skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes.
   • Baste the skewers with any leftover marinade or a little mustard oil during the first 10 minutes of grilling.
   • The sekwa is ready when the mutton is cooked through, tender, and has a beautiful char on the outside.
4. 4

   Rest and Serve

   • Once cooked, remove the skewers from the grill and transfer them to a platter.
   • Let the Mutton Sekwa rest for 5 minutes. This allows the juices to redistribute, resulting in more tender meat.
   • Garnish with fresh onion rings and serve immediately with lemon wedges on the side. It pairs wonderfully with Nepali accompaniments like chiura (beaten rice), bhatmas sadheko (spicy soybean salad), and mula ko achar (radish pickle).