Entree: Nepal – Thakali Cuisine – मटन सेकुवा ➤ Matan Sekuwa (Charcoal-grilled spiced mutton skewers marinated in Nepalese herbs and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 12 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) mutton shoulder or leg, cut into 1-inch (2.54 cm) cubes
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 6 cloves garlic, minced
- 1 tbsp (8 g) coarse ground coriander seeds, toasted and ground
- 1 tsp (2 g) cumin seeds, toasted and ground
- 1 tsp (2 g) timur or Szechuan pepper, crushed (substitute freshly ground black pepper if unavailable)
- 1 tbsp (7 g) Kashmiri chili powder or paprika for color and mild heat
- 1/2 tsp (2 g) turmeric powder
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 8–10 wooden skewers, soaked in water 30 minutes (if using)
- Lemon wedges and chopped fresh cilantro for serving
- Optional: Nepalese achar or simple onion-tomato chutney for serving

Show original ingredient measurements

- 1.5 lb (680 g) mutton shoulder or leg, cut into 1-inch cubes
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 6 cloves garlic, minced
- 1 tbsp (8 g) coarse ground coriander seeds, toasted and ground
- 1 tsp (2 g) cumin seeds, toasted and ground
- 1 tsp (2 g) timur or Szechuan pepper, crushed (substitute freshly ground black pepper if unavailable)
- 1 tbsp (7 g) Kashmiri chili powder or paprika for color and mild heat
- 1/2 tsp (2 g) turmeric powder
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 8–10 wooden skewers, soaked in water 30 minutes (if using)
- Lemon wedges and chopped fresh cilantro for serving
- Optional: Nepalese achar or simple onion-tomato chutney for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine yogurt, mustard oil, ginger, garlic, ground coriander, ground cumin, crushed timur, Kashmiri chili powder, turmeric, salt, and lemon juice to form a thick marinade.
2. Add mutton cubes to the marinade and mix thoroughly to coat. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
3. Thread the marinated mutton cubes onto soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a charcoal grill to medium-high for authentic smokiness, or set an oven broiler with a rack about 6 inches (15.2 cm) below the heat source.
5. Grill skewers over direct heat, turning occasionally, until charred at the edges and cooked to desired doneness, about 10–12 minutes for medium (internal temp ~145–160°F / 63–71°C), brushing with a little oil if they begin to dry.
6. If broiling, place skewers on a foil-lined tray and broil, turning once, until nicely charred and cooked through, about 10–14 minutes.
7. Rest the skewers 3–5 minutes, then serve hot with lemon wedges, chopped cilantro, and achar or chutney on the side.

1. In a bowl combine yogurt, mustard oil, ginger, garlic, ground coriander, ground cumin, crushed timur, Kashmiri chili powder, turmeric, salt, and lemon juice to form a thick marinade.
2. Add mutton cubes to the marinade and mix thoroughly to coat. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
3. Thread the marinated mutton cubes onto soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a charcoal grill to medium-high for authentic smokiness, or set an oven broiler with a rack about 6 inches below the heat source.
5. Grill skewers over direct heat, turning occasionally, until charred at the edges and cooked to desired doneness, about 10–12 minutes for medium (internal temp ~145–160°F / 63–71°C), brushing with a little oil if they begin to dry.
6. If broiling, place skewers on a foil-lined tray and broil, turning once, until nicely charred and cooked through, about 10–14 minutes.
7. Rest the skewers 3–5 minutes, then serve hot with lemon wedges, chopped cilantro, and achar or chutney on the side.