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Chicken Shekuwa - Nepalese Kebabs

Makes approximately 8 sticks
450 g / 1 lb skinned chicken breast and thigh meat
½ tablespoon finely grated fresh ginger
1 tablespoon finely grated garlic
1 fresh green chilli
1 teaspoon Yak Yeti Yak masala
2 teaspoons salt
1 ½ tablespoons lemon juice
125 ml / ½ cup natural yoghurt
125 ml / ½ cup vegetable oil
Dice the chicken into approximately 2-3 cm | 1-1 ½ inch cubes
Very finely chop the chilli
Place the chicken in a non-metallic bowl, add the ginger, garlic, chilli, Yak Yeti Yak masala, salt and lemon juice and massage everything well into the chicken.  Pour over the yoghurt and stir to make sure the chicken is all coated. Cover and leave in the fridge to marinate for a minimum of 2 hours or overnight.  Pour the vegetable oil over the chicken mixture and mix well before threading on to skewers.
Griddling - Heat your griddle on high, brush each side of your shekuwa with oil and place directly on the griddle.

Grilling - Heat your grill on a high setting while you arrange your shekuwa on the mesh of your grill pan. The shekuwa can be arranged close to each other but for best results they shouldn’t be touching.

Light and allow your bbq to come to a medium/high cooking temperature, lightly brush each shekuwa on both sides with oil, place on your barbecue.
Whether griddling, grilling or bbq-ing, get the heat to high. Brush each side of the shekuwa with oil and place directly on the pre-heated pan or BBQ.
The trick to cooking shekuwa is to cook them hot and fast to caramelise them on the outside while keeping them tender and juicy on the inside.  All cooking appliances vary so the following is a guide, cook for 4-6 minutes on 1 side, allowing the shekuwa to caramelise before turning and cooking on the other side until they are cooked right the way through. If you think they are taking too long to caramelise you can turn the heat up

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