Chicken Sekwa

Name: Chicken Sekwa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken thigh (boneless, cut into 2-inch cubes); 2 tbsp mustard oil (divided); 4 tbsp yogurt (thick, whisked); 1 tsp ginger paste; 1 tsp garlic paste; 1 tbsp lemon juice (freshly squeezed); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp cumin powder; 0.5 tsp garam masala; 1 pinch timur pepper (Sichuan pepper, ground); 0.5 tsp salt; 1 pcs bell pepper (large, cut into 1.5-inch squares); 1 pcs onion (medium, cut into 1.5-inch squares); 8 pcs bamboo skewers (soaked in water for 30 minutes); 1 tbsp oil (for basting); 2 tbsp coriander leaves (chopped, for garnish); 4 pcs lemon wedges (for serving)

RATING

4.6/5(78)

TASTE SCORE

9/10

Smoky, char-grilled chicken skewers marinated in a bold blend of mustard oil, yogurt, and Himalayan spices. This beloved Nepalese street food gets its signature kick from timur pepper and searing hot coals, making every bite juicy, tangy, and irresistibly aromatic.

PREP

30m

COOK

20m

SERVES

100 G

360 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Soak the skewers.
Place bamboo skewers in a shallow dish of water and soak for 30 minutes. This prevents them from burning on the grill.
mix · ~5 min
Make the marinade.
1.In a large mixing bowl, combine 2 tbsp mustard oil, 4 tbsp whisked yogurt, 1 tsp ginger paste, 1 tsp garlic paste, and 1 tbsp lemon juice.
2.Add 1 pinch turmeric, 1 tsp red chili powder, 1 tsp cumin powder, 0.5 tsp garam masala, and 1 pinch timur pepper.
3.Add 0.5 tsp salt and whisk everything into a smooth paste.
mix · ~120 min
Marinate the chicken.
1.Add the cubed chicken thighs to the marinade and coat each piece evenly.
2.Cover the bowl and let it rest in the refrigerator for at least 2 hours, preferably overnight.
assemble · ~5 min
Thread the skewers.
1.Thread marinated chicken pieces onto the soaked skewers, alternating with squares of bell pepper and onion.
2.Pack the pieces snugly but not so tight that heat can't circulate.
grill · ~15 min
Grill the sekwa.
1.Heat a charcoal grill to medium-high heat. The coals should be ashed over with no visible flames.
2.Place the skewers on the grill and cook for 6-7 minutes on the first side.
3.Baste with 1 tbsp oil, flip the skewers, and grill for another 6-7 minutes.
4.Turn occasionally for even charring until the chicken is cooked through and lightly charred at the edges.
TIPFor authentic flavour, the chicken must develop a smoky, slightly charred exterior — don't be afraid of a few dark spots.
garnish · ~1 min
Garnish with coriander leaves and serve with lemon wedges.
Transfer the skewers to a serving platter, sprinkle generously with chopped coriander leaves, and tuck lemon wedges alongside.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill.
2
For deeper flavor, marinate the chicken overnight in the fridge — the yogurt tenderizes while the spices penetrate.
3
Thread chicken and veggies snugly but not too tight; gaps allow heat to circulate and cook everything evenly.
4
Let the coals ash over completely before grilling — visible flames will burn the outside before the inside is done.
5
Baste with oil after the first flip to keep the meat moist and encourage that signature charred crust.
6
Timur pepper loses its floral zing if overheated; add it fresh to the marinade, not during grilling.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Cook the skewers in an air fryer at 200°C for 10–12 minutes, flipping halfway — ideal for apartment dwellers who still want char without a charcoal grill.

vegetarian

Vegetarian

Replace chicken with 500g paneer (cubed) or firm tofu — skip the yogurt marinade and use a thick cashew paste instead for creaminess. Perfect for meat-free days.

spice lover