Meat – Keema Sekuwa (Nepali Food Recipe)

(Classic Nepali Grilled Ground Lamb Skewers)

  • 2 lbs. minced lamb (chicken or pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting


  • Combine lamb and all other ingredients in a large bowl.
  • Mix well, cover, and refrigerate for an hour.
  • This allows the ingredients to fully develop their delicate flavors.
  • In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem.
  • Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage.
  • Insert a pre-soaked skewer through the sausage.
  • Repeat with the remaining lamb mixture.
  • Generously brush all lamb sausages with melted butter.
  • Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.
  • Take off the grill the cooked sekuwas and generously brush with melted butter before serving.
  • Arrange the sekuwas on the bed of rice pilaf, supplemented with tomato, cucumber and red onion slices.
  • Goes well with tomato achar.

Author: Tulsi Regmi