Ingredients

• 1.5 lbs. Lamb, trimmed, and cut into I-in. cubes
• Melted butter for basting
• Bamboo skewers (pre-soaked for at least 30 min. in cold water)
• Marinade:
  • 2 tablespoons lemon juice
  • 4 tablespoons musturd oil
  • 1 cup onions, roughly chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 3 fresh red chilies
  • 1 teaspoon pepper corn
  • 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 lamb meat with the marinade. Marinate for at least 6 hours.

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.

Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkle chopped green onions over the sekuwas. Chili-cilantro chutney makes an ideal condiment for the sekuwas.

Submitted by: Tulsi Regmi