Sekuwa (Grilled Meat Skewers)

Ingredients

• about 680 g Lamb
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Cumin Powder
• 1.5 teaspoons Coriander Powder
• 1 teaspoon Garam Masala
• 0.5 teaspoon Red Chili Powder
• 2 tablespoons Mustard Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 4 cups Chiura (Beaten Rice)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of lamb into 2.54 cm cubes and place them in a medium bowl.
2. 2Add the 2 tablespoons of Ginger-Garlic Paste, 1 teaspoon of Turmeric Powder, 1.5 teaspoons of Cumin Powder, 1.5 teaspoons of Coriander Powder, 1 teaspoon of Garam Masala, 0.5 teaspoon of Red Chili Powder, 2 tablespoons of Mustard Oil, 1 tablespoon of Lemon Juice, and 1 teaspoon of Salt to the bowl with the lamb.
3. 3Mix everything together thoroughly with your hands or a spoon, ensuring all the lamb cubes are evenly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
4. 4Preheat your grill to medium-high heat, aiming for a temperature between about 205°C and about 230°C (200°C to 230°C).
5. 5Thread the marinated lamb cubes onto skewers, leaving a small space between each cube. You should have enough lamb for several skewers.
6. 6Place the skewers on the preheated grill. Grill for 10-12 minutes, turning them every few minutes, until the lamb is cooked through and has a nice char on the outside. The internal temperature of the lamb should reach 63°C.
7. 7Remove the skewers from the grill and let them rest for 5 minutes before serving. This helps the juices redistribute within the meat.
8. 8Prepare the 4 cups of Chiura (Beaten Rice) according to your preferred method, as it is served alongside the sekuwa.

Related Guides