Recipes - Himalayan Sekuwa

Ingredients:

• 1 lb. chicken breasts, skinned, boned, and cut into 1-in. cubes.
• 1 lb. large shrimps, deveined
• 1/2 lb. pearl onions
• 1/2 lb. cherry tomatoes
• Melted butter for basting
• Bamboo skewers (pre-soaked in cold water overnight)
• 2 tablespoons chopped cilantro for garnish

Marinade:

• 1/2 teaspoon cumin powder
• 1/2 teaspoon curry powder
• 1 tablespoon oil
• 3 fresh red chilies
• 1/2 tablespoon turmeric
• 1/2 teaspoon grated nutmeg
• 1/8 teaspoon asafetida
• 1/2 teaspoon timur (Szechwan pepper)
• 1/2 cup yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• Salt and Pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. Marinate chicken cubes and shrimp in marinade separately and allow marinating for overnight in the refrigerator. Thread, alternatively, the marinated chicken cubes, shrimps, and vegetables into skewers

Fire up a charcoal grill. Clean the grill surface thoroughly. Do not overcrowd the skewers with pieces. Grill skewers, frequently turning and basting with melted butter until cooked to desired doneness. Take the cooked sekuwas off the grill and generously brush with melted butter before serving. To serve, arrange the sekuwas on the bed of rice pilaf, complimented with a chutney of your choice on the side. Sprinkle chopped cilantro over the sekuwas.