Chicken Sekwa
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill.
- 2For deeper flavor, marinate the chicken overnight in the fridge — the yogurt tenderizes while the spices penetrate.
- 3Thread chicken and veggies snugly but not too tight; gaps allow heat to circulate and cook everything evenly.
- 4Let the coals ash over completely before grilling — visible flames will burn the outside before the inside is done.
- 5Baste with oil after the first flip to keep the meat moist and encourage that signature charred crust.
- 6Timur pepper loses its floral zing if overheated; add it fresh to the marinade, not during grilling.
Adapt it for your goals.
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.
vegetarianVegetarian
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 loverSpice-lover
Double the timur pepper and add 1 tsp of finely chopped green chilies to the marinade for an extra jolt of heat and numbing citrus buzz.
mild kid friendlyMild-kid-friendly
Swap red chili powder with 1 tbsp Kashmiri red chili powder (mild, vibrant color) and omit timur pepper — still flavorful but not spicy.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide high-quality protein essential for muscle repair and satiety, with enough fat to keep the meat moist during grilling.
Probiotic Support from Yogurt
The live cultures in yogurt aid digestion and promote gut health, while also helping to tenderize the chicken naturally.
Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, known for their anti-inflammatory properties, adding a health boost to every bite.
Low in Added Sugar
This dish relies on spices and lemon juice for flavor, with no added sugar — making it a great choice for those monitoring sugar intake.
Frequently asked questions
Yes, but reduce grill time to 4–5 minutes per side and baste generously — breast dries out faster and lacks the juicy richness of thigh.
