Ingredients

• 2 lbs. large shrimps, peeled and deveined
• 1/2 lb. perl onions
• 1/2 lb. cherry tomatoes
• Melted butter for basting
• Bamboo skewers (pre-soaked in cold water for at least 30 min.)
• 2 tablespoons chopped dill weed
• Marinade:
  • 2 cups yogurt
  • 4 tablespoons lemon juice
  • 2 tablespoon soy sauce
  • 4 tablespoons musturd oil
  • 2 tablespoons musturd seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon turmeric
  • 1/2 teaspoon grated nutmeg
  • 3 fresh red chilies
  • 1 tablespoon pepper corn
  • 1 teaspoon timur (szechwan pepper)
  • 2 cloves garlic
  • 1 in. ginger
  • Salt to taste

Instructions

In a blender, combine all the marinating ingredients to form a marinade. In a large bowl, mix shrimps with the marinade. Allow marinating for 4 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly. Thread, alternatively, the marinated shrimps, and vegetables into skewers. Do not overcrowd the skewers with pieces. Grill the skewered shrimps, frequently turning and basting with melted butter until cooked through. Take the cooked shrimp sekuwas off the grill and generously brush with melted butter before serving.

To serve, arrange the sekuwas on the bed of rice pilaf, complimented with a chutney (achar) of your choice on the side. Sprinkle chopped dill weed over the sekuwas. Tomato achar or cilantro-chili achar make an ideal condiment for sekuwas.

Submitted by: Tulsi Regmi