Ingredients

• 2 lbs. Chicken breasts, skinned, boned, and cut into 1-in. cubes. (Can be substituted with large shrimps
• Melted butter for bastin
• Bamboo skewers (pre-soaked for at least 30 min. in cold water
• Marinade:
  • 2 cup Nepali yogurt
  • 1 tablespoons lemon juice
  • 2 tablespoons musturd oil
  • 1 cup onions, roughly choppe
  • 1 tablespoon cumin seed
  • 1 teaspoon coriander seed
  • 1/2 teaspoon turmeric
  • 3 fresh red chilie
  • 1 teaspoon pepper cor
  • 1 teaspoon timur
  • 2 cloves garlic
  • 1 in. ginger
  • 1 tablespoon fresh dill weed, chopped
  • 1 cup celery, chopped
  • 1 tablespoon soy sauce
  • Salt to taste
  • 1/4 cup green onions, cut in 1-in. length

Instructions

In a blender combine all the marinating ingredients to form marinade. In a large bowl mix chicken with the marinade. Marinate fo at least 6 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly Thread the marinated chicken cubes into skewers. Do not overcrowd th pieces. Grill the skewered chicken cubes, frequently turning an basting with melted butter until cooked through. Take off the grill an brush the cooked sekuwas with butter before serving. Arrange th sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkl chopped green onions over the sekuwas. Chili-cilantro chutney makes a ideal condiment for the sekuwas

Submitted by: Tulsi Regmi