Chicken Sekuwa Recipe – Authentic Nepali Grilled Chicken Sekuwa

Have you ever walked through the streets of Kathmandu at night? The air smells like wood smoke and toasted spices. This scent comes from street stalls selling sekuwa. Sekuwa is the heart of Nepali barbecue. If you want to recreate that magic, this Chicken Sekuwa recipe is for you.

Many people try to make this dish at home. They often end up with dry or bland meat. We want to help you avoid that. This guide teaches you how to get that signature smoky flavour and juicy texture.

Whether you use a charcoal grill or a modern air fryer, you can master this dish. Let’s look at how to bring the taste of Nepal to your Canadian kitchen.

📄 Download the Printable Chicken Sekuwa Recipe (PDF). Perfect for saving or offline cooking.

What is Chicken Sekuwa? (Nepali Chicken Kebab Guide)

If you love grilled meat, you will love chicken sekuwa. It is more than just a snack. In Nepal, it is a cultural staple. People eat it at festivals, roadside stalls, and family gatherings.

Definition and Origin in Nepal

Sekuwa refers to meat roasted over a natural wood or charcoal fire. It is an ancient cooking method. While you can find it across Nepal, the city of Dharan is the “Sekuwa Capital.” The Limbu and Rai communities in Eastern Nepal perfected this style of cooking.

The traditional way uses a “Bhatti” (small oven or grill). The meat is usually skewered and rotated over high heat. This creates a charred exterior while keeping the inside tender. In 2026, we see a global shift toward these ancestral cooking methods. People want real fire and raw flavours.

Difference Between Sekuwa, Seekh Kebab & Shawarma

It is easy to confuse different types of grilled meat. However, nepali chicken sekuwa has a unique profile.

Feature	Chicken Sekuwa	Seekh Kebab	Chicken Shawarma
Meat Form	Small chunks/cubes	Minced meat	Sliced from a spit
Main Spice	Timmur (Szechuan pepper)	Garam Masala/Cumin	Cumin/Coriander/Allspice
Cooking Tool	Charcoal grill (Bhatti)	Tandoor or grill	Vertical rotisserie
Texture	Firm with a smoky char	Soft and uniform	Thin strips

Seekh kebabs use minced meat. Shawarma is cooked on a vertical spit and shaved off. Sekuwa uses whole chunks of meat marinated in a specific blend of Himalayan spices.

Ingredients for Authentic Chicken Sekuwa

To get the best results, you need the right tools and ingredients. High-quality meat is the foundation of any great meal.

Best Chicken Cut – Thigh vs Breast

If you want a soft chicken sekuwa, choose chicken thighs. Thigh meat has more fat. This fat melts during grilling and keeps the meat moist.

Chicken breast can work, but it dries out fast. If you must use breast, cut the pieces larger. Most professional chefs in 2026 prefer sustainable, locally sourced chicken. Look for air-chilled chicken in Canadian grocery stores. This type of meat holds the marinade better because it hasn’t been soaked in water.

Essential Nepali Spices & Marinade Ingredients

The flavour of chicken sekuwa nepali style comes from the marinade. You will need:

• Timmur (Szechuan Pepper): This provides a numbing, citrusy kick. It is the most important spice.
• Ginger and Garlic Paste: Use fresh paste for the best aroma.
• Cumin and Coriander Powder: These add earthy depth.
• Turmeric: For that classic golden colour.
• Mustard Oil: This is a non-negotiable. It adds a pungent, smoky base.
• Chilli Powder: Adjust this to your heat preference.
• Lemon Juice or Vinegar: This helps tenderise the meat.

Yogurt-Based Marinade Science

Why do we use yogurt? It is not just for flavour. Yogurt contains lactic acid. This acid slowly breaks down the lean muscle fibres in the chicken.

Unlike harsh vinegars, yogurt tenderises meat gently. It also creates a thick coating. This coating sticks to the chicken and protects it from the high heat of the grill. This ensures your sekuwa stays juicy on the inside.

Step-by-Step Chicken Sekuwa Recipe

Follow these steps for a perfect batch of chicken sekuwa.

📄 Download the Printable Chicken Sekuwa Recipe (PDF). Perfect for saving or offline cooking.

Preparing & Cutting the Chicken

Start with 1 kg of boneless chicken thighs. Trim off excess hanging fat, but keep some for moisture.

Cut the chicken into 1.5-inch cubes. Try to make them the same size. This helps the meat cook evenly. If some pieces are tiny and others are huge, the small ones will burn before the large ones are done.

Making the Perfect Marinade

In a large bowl, mix:

1. 1/2 cup thick yogurt.
2. 2 tablespoons mustard oil.
3. 1 tablespoon ginger-garlic paste.
4. 1 teaspoon toasted and crushed Timmur.
5. 1 teaspoon cumin powder.
6. 1 teaspoon coriander powder.
7. 1/2 teaspoon turmeric.
8. Salt to taste.

Whisk these together until smooth. Taste the marinade. It should be slightly saltier than you think. The meat will absorb the salt.

Marinating Time & Temperature Guidelines

Add the chicken cubes to the bowl. Massage the marinade into every piece. Don’t just stir it; use your hands.

For the best results, marinate for at least 4 hours. Overnight is even better. Always keep the marinating chicken in the refrigerator. Cover it with a lid or wrap to prevent it from drying out. Cold meat also holds onto the skewers better.

How to Cook Chicken Sekuwa

There are several ways to cook sekuwa. The goal is always the same: high heat and smoke.

Charcoal Grill Method (Traditional Way)

This is the gold standard. Use natural lump charcoal if you can find it.

1. Thread the chicken onto metal skewers. Leave a small gap between pieces so heat can reach all sides.
2. Wait until the coals are grey and glowing.
3. Place the skewers on the grill.
4. Turn them every 2 to 3 minutes.
5. Brush with a little extra mustard oil or butter halfway through.
6. The smoke from the dripping fat will flavour the meat.

Oven & Air Fryer Alternative Method

Not everyone has a grill. In 2026, smart air fryers are very popular in Canada.

Air Fryer Method:

• Preheat the air fryer to 200°C (400°F).
• Place the chicken pieces in a single layer. Do not crowd the basket.
• Cook for 12-15 minutes.
• Shake the basket halfway through.

Oven Method:

• Set your oven to “Broil” at the highest setting.
• Place chicken on a wire rack over a baking sheet.
• Cook for 10 minutes per side.

Cooking Temperature & Time Guide

Cooking meat is about internal temperature, not just time. For chicken, the safe internal temperature is 74°C (165°F).

Use a digital meat thermometer. This is the only way to be 100% sure the meat is safe and juicy. Overcooking by even 5 degrees can make sekuwa tough.

Pro Tips for Perfect Juicy Chicken Sekuwa

Many people ask how to make soft chicken sekuwa. This Reddit post shows that the marinade and the heat are the two biggest factors.

How to make soft chicken sekuwa?
byu/Only-Function6630 inNepal

Prevent Dry Overcooked Chicken

Do not over-marinate with lemon juice. Too much acid can actually “cook” the meat and make it mushy or chalky. Stick to the 4-12 hour window for yogurt marinades. Also, ensure your grill is very hot. Slow cooking on low heat dries out chicken chunks.

Achieve Smoky Charred Exterior

To get that restaurant-style char, you need a “sear.” If using a pan, do not move the chicken for the first 3 minutes. Let the sugars in the yogurt caramelise. If using an air fryer, a quick spray of oil at the end helps with the browning.

Testing for Doneness (Internal Temperature)

Don’t cut into the meat to check if it’s done. This lets the juices escape. Use a probe thermometer. If you don’t have one, press the meat with a finger. It should feel firm but spring back slightly.

Serving Ideas & Side Dishes

A sekuwa set is a full meal. It is rarely eaten alone.

Serve with Nepali Chiura & Achar

In Nepal, sekuwa is usually served with Chiura (beaten rice). It provides a crunchy contrast to the soft meat.

You also need a good side of Achar (pickle). A tomato-based spicy achar or a radish pickle works best. The acidity of the pickle cuts through the fat of the grilled chicken. You can find many of these authentic Nepali street foods at local speciality restaurants.

Restaurant-Style Plating Tips

Want to impress your guests? Serve the skewers on a wooden board. Add a handful of sliced red onions, a wedge of lemon, and some fresh coriander leaves. Sprinkle a little extra Timmur powder on top right before serving. This releases a fresh aroma as the plate hits the table.

Best Beverages to Pair

Sekuwa is salty and spicy. It pairs perfectly with a cold beverage.

• Local Beer: A crisp lager works best.
• Spiced Lassi: The yogurt helps cool the tongue.
• Mint Lemonade: For a refreshing, non-alcoholic option.

If you are looking for the best chicken dishes, pairing them with the right drink makes a huge difference.

📄 Download the Printable Chicken Sekuwa Recipe (PDF). Perfect for saving or offline cooking.

Chicken Sekuwa Variations & Alternatives

The sekuwa technique works for almost any protein.

Mutton Sekuwa Recipe

Mutton is very popular in Nepal. It has a stronger flavour and requires a longer marination time. Use meat from the leg or shoulder. You might need to add a little raw papaya paste to the marinade to help tenderise the tougher mutton fibres.

Pork Sekuwa Marinade

In Eastern Nepal, pork sekuwa is king. Pork belly is often used because the fat renders beautifully on the grill. The marinade remains the same, but you might skip the yogurt and use more mustard oil.

Vegetarian Paneer Seekh Option

If you don’t eat meat, try Paneer sekuwa. Use firm cubes of Paneer. They don’t need to marinate as long. 30 minutes is enough. Grill them quickly so they don’t get rubbery.

Chicken Sekuwa FAQs

Is Chicken Seekh Kabab Healthy?

Yes, grilled chicken is a lean source of protein. Since it is grilled and not deep-fried, it contains less fat than many other street foods. The spices used, like ginger and turmeric, have anti-inflammatory properties.

Nutrition Facts & Calories

A standard serving (about 150g) of chicken sekuwa contains roughly:

• Calories: 250-300 kcal.
• Protein: 35g.
• Fat: 12g.
• Carbs: 3g.

The chicken sekuwa calories can vary based on the amount of oil used in the marinade.

Can You Make Chicken Sekuwa Without Grill?

Yes. You can use a cast-iron skillet. Get the pan screaming hot. Sear the chicken in small batches. You won’t get the charcoal flavour, but you will get a great crust. You can also add a drop of liquid smoke to the marinade for a similar effect.

How to Store & Reheat Leftover Sekuwa

Store leftovers in an airtight container for up to 3 days. To reheat, avoid the microwave. It makes the chicken rubbery. Instead, toss the pieces in a hot pan for 2 minutes or put them in the air fryer for 3 minutes at 180°C.

The Future of Nepali Food in 2026

Food trends are moving toward “Hyper-Regional” cooking. People no longer just want “Indian” or “Asian” food. They want specific dishes like Dharane Sekuwa.

Sustainability is also a big topic. We are seeing more “Lab-Grown” chicken options. These can be used for sekuwa too. The focus is on the spice blend and the smoke. Even with new technologies, the ancient flavour of the Himalayan hills remains popular.If you are in Regina and want to experience this, check out the authentic sekuwa at Little Nepal Cuisine. You can also view our full menu for more inspiration.

📄 Download the Printable Chicken Sekuwa Recipe (PDF). Perfect for saving or offline cooking.