Chicken Sekuwa Classic Nepali Chicken Skewers Recipes

CHICKEN SEKUWA (CLASSIC NEPALI CHICKEN SKEWERS)

Chicken Sekuwa (Classic Nepali Chicken Skewers) image

Make and share this Chicken Sekuwa (Classic Nepali Chicken Skewers) recipe from Food.com.

Provided by Tulsi Regmi

Categories Chicken Breast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless chicken breasts or 2 lbs chicken thighs, cut into 1-inch cubes
bamboo skewer, soaked for at least 30 minutes
melted butter, for basting
1 teaspoon curry powder
1 tablespoon oil
3 fresh red chilies, minced
1 tablespoon finely minced fresh cilantro
1 tablespoon finely chopped lemongrass or 1 teaspoon grated lime zest
1/2 tablespoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon szechwan pepper (timur)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
salt and pepper

Steps:

In a blender, process all marinating ingredients into a smooth paste.
Marinate chicken cubes in marinade for overnight in the refrigerator.
Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
Grill to the desired doneness, frequently turning and basting with the melted butter.
Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

Nutrition Facts : Calories 614.8, Fat 34.4, SaturatedFat 9.6, Cholesterol 199, Sodium 214.9, Carbohydrate 8, Fiber 1.3, Sugar 4.4, Protein 65.7

CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY

Crocodile or Chicken Skewers With Cashew Nut Satay image

Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles.

Provided by KateL

Categories Chicken Breast

Time 36m

Yield 2-6 serving(s)

Number Of Ingredients 15

Ingredients

1 crocodile filets or 2 large chicken breasts, cut into thin strips
salt, to taste
fresh ground pepper, to taste
1/2 lemon, juice of
2 tablespoons olive oil
1 garlic clove, crushed
1 -2 tablespoon soy sauce
2 tablespoons crunchy peanut butter
4 ounces unsalted cashews, crushed (110 g)
1 limes, juice of or 1 lemon, juice of
0.5 (12 ounce) can coconut milk
fresh green chile, chopped (to taste)
splash soy sauce, to season
palm sugar (optional) or light muscovado sugar, to taste (optional)
8 -12 bamboo skewers or 8 -12 cocktail sticks, for assembling

Steps:

Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
Simmer very gently for five minutes.
Preheat a barbecue, grill or griddle pan until very hot.
Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
Serve the skewers with the hot satay sauce for dipping.

Nutrition Facts : Calories 876.7, Fat 63.2, SaturatedFat 21.7, Sodium 620, Carbohydrate 71.4, Fiber 3.6, Sugar 50.8, Protein 15.6

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