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
Method
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.
