Gluten-Free Sekuwa (Grilled Meat Skewers)

Instructions

1. 1Cut the about 680 g lamb or chicken into bite-sized pieces, about 2.54 cm cubes.
2. 2In a large bowl, combine the 0.5 cup yogurt, 1 tbsp ginger, 2 cloves garlic, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp chili powder, 0.5 tsp garam masala, 1 tbsp lemon juice, 1 tbsp mustard oil, and 1 tsp salt. Mix everything together until it is well combined.
3. 3Add the cut meat to the bowl with the marinade. Stir to coat all the pieces evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
4. 4Thread the marinated meat onto skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium heat, around 175°C.
6. 6Place the skewers on the preheated grill. Cook for 10-15 minutes, turning them occasionally, until the meat is cooked through and has a nice char. For lamb, the internal temperature should reach 63°C for medium-rare or higher for more well-done. For chicken, it should reach an internal temperature of 74°C.
7. 7Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more tender and flavorful.
8. 8Serve the Gluten-Free Sekuwa hot, perhaps with rice or gluten-free naan.

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