Khasi ko Sekuwa

Khasiko Sekuwa
Khasiko Sekuwa

How to make Lamb or goat Sekuwa


Bamboo or metal sticks


Boneless lamb or goat meat - 1and half pound
Plain yogurt – 2 table spoon
Finely chopped onions -1/2 cup
Finely chopped green onions    1/4 cup
Lemon -1
Garlic, minced - 1 teaspoon
Ginger, minced- 1 teaspoon
Ginger, finely chopped and dipped in vinegar- 2 table spoon
Red chilies powder- 1 tablespoon
Turmeric-1/2 teaspoon
Timur-1/2 teaspoon
Salt to taste
Bamboo sticks (pre-soaked in cold water for 30 min.)
Melted butter for basting


Cut the boneless meat into desire pieces (don’t make it too big or small either) 

Mix all the ingredients together and let it marinate in freeze for about an hour

In a bamboo or metal stick pierce pieces of lamb, there should be at least ½ inch distance in between two pieces of meat (make chain of meat onto the stick, you can insert capsicum, onion also in the stick together with meat.)
Lit the grill
When the fire is good put the stick in the grill, keep the meat stick rolling on
Let the meat cook properly, check if red (blood) is completely drained from the meat, don’t eat till you see red liquid coming out of the meat
Keep on increasing the heat if needed

Meanwhile cut the lemon in small pieces
When the sekuwa is ready serve it in a plate garnishing with finely chopped onion, ginger and coriander and sprinkle lemon juice as desired.  Puffed rice would be great combination to eat with Sekuwa.

It is also called Goat Kabob in certain places.

Moleko Sekuwa