Nepali Sekuwa

Ingredients

• 2 lbs boneless leg of lamb or goat, cut into 1.5-inch cubes
• 1/2 cup plain yogurt
• 3 tbsp mustard oil, plus more for basting
• 6 garlic cloves, minced
• 2 tbsp grated ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1-2 tsp chile powder, to taste
• 1 tsp garam masala
• 2 tsp salt
• Lemon wedges, for serving
• Sliced onion, for serving

Before you cook

• Cut the lamb into even 1.5-inch cubes.
• Whisk the yogurt, mustard oil, garlic, ginger, cumin, coriander, turmeric, chile powder, garam masala, and salt together into a thick marinade.
• Toss the lamb cubes in the marinade until fully coated, cover, and refrigerate for at least 4 hours or overnight.

Steps

1. Remove the marinated lamb from the refrigerator 30 minutes before cooking to take the chill off.
2. Thread the lamb cubes onto skewers, leaving a little space between each piece so the heat reaches all sides.
3. Preheat a grill or grill pan to high heat.
4. Place the skewers on the hot grill.
5. Grill for 3 minutes on the first side without moving them, so a char develops.
6. Turn the skewers and brush with a little extra mustard oil.
7. Continue grilling, turning every 2 to 3 minutes, for a total of 12 to 15 minutes until the meat is charred on the outside and cooked through but still juicy.
8. Rest the skewers for 3 minutes off the heat.
9. Serve hot with lemon wedges and sliced onion, pulling the meat off the skewers at the table.