North East Recipes
 
Chicken Sekuwa ( Grilled Chicken)  

Serves 6
 

Ingredients

2 lbs chicken breasts, skinned, boned, cut into 1-in cubes (or large shrimps) Melted butter for basting

1 teaspoon pepper corn
Bamboo skewers (pre-soaked for at least 30 min. in cold water) 1 teaspoon timur
2 cup Nepali yogurt 2 cloves garlic
1 tablespoons lemon juice 1 in. ginger
2 tablespoons mustard oil 1 tablespoon fresh dill weed, chopped
1 cup onions, roughly chopped 1 cup celery, chopped
1 tablespoon cumin seeds 1 tablespoon soy sauce
1 teaspoon coriander seeds Salt to taste
1/2 teaspoon turmeric 1/4 cup green onions, cut in 1-in. length
3 fresh red chilies  

Method
In a blender combine all the marinating ingredients to form a marinade. In a large bowl mix chicken with the marinade. Marinate for at least 6 hours.
Fire up a charcoal grill. Clean the grill surface thoroughly. Thread the marinated chicken cubes into skewers. Do not overcrowd the pieces. Grill the skewered chicken cubes, frequently turning and basting with melted butter until cooked through. Take off the grill and brush the cooked sekuwas with butter before serving.
Arrange the sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkle chopped green onions over the sekuwas. Chili-cilantro chutney makes an ideal condiment for the sekuwas.

NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 375 Carotene ( μg ) 1015.0
Protein (g) 41.65 Vitamin C (mg) 16.93
Carbohydrate (g) 4.95 Mg  (mg) 16.55
Fat (g) 21.0 Na  (mg) 18.94
Fibre (g) 0.96 K  (mg) 121.48
Minerals (g) 3.26 Mn  (mg) 0.1
Calcium  (mg) 144.42 Zn  (mg) 0.11
Phosphorus  (mg) 443.94 Cr  (mg) 0.003
Iron  (mg) 1.39    

Modification
Reduce the amount of butter used for preparation

Ingredients

2 lbs chicken breasts, skinned, boned, cut into 1-in cubes (or large shrimps) Melted butter for basting 30 g

1 teaspoon pepper corn
Bamboo skewers (pre-soaked for at least 30 min. in cold water) 1 teaspoon timur
2 cup Nepali yogurt 2 cloves garlic
1 tablespoons lemon juice 1 in. ginger
2 tablespoons mustard oil 1 tablespoon fresh dill weed, chopped
1 cup onions, roughly chopped 1 cup celery, chopped
1 tablespoon cumin seeds 1 tablespoon soy sauce
1 teaspoon coriander seeds Salt to taste
1/2 teaspoon turmeric 1/4 cup green onions, cut in 1-in. length
3 fresh red chilies  

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal)

313

Protein (g) 41.65
Carbohydrate (g) 4.95
Fat (g) 14.05
Fibre (g) 0.96
Minerals (g) 2.97