Sekuwa

Sekuwa is a traditional Nepalese dish consisting of meat that is marinated with a blend of spices and then grilled over an open flame or charcoal, giving it a smoky, rich flavor. The dish is an essential part of Nepalese cuisine and is typically made with meats such as goat, chicken, buffalo, or lamb, though variations may include pork or a mixture of meats. The meat is prepared by first being marinated in a mixture of spices, ginger-garlic paste, yogurt, lemon juice, mustard oil, and salt. It is then skewered and roasted over an open flame or charcoal, which imparts a unique smokiness and tenderness to the meat. Sekuwa is widely popular across Nepal, particularly in cities such as Kathmandu, Dharan, and Tarahara, and is considered a specialty in the Sunsari District of Koshi State in Eastern Nepal, where it is often served during festivals, celebrations, or social gatherings. In these areas, sekuwa is a common dish enjoyed with chiura , achar (spicy pickle), and a side salad of sliced onions, tomatoes, and cucumbers. It is also commonly paired with alcoholic beverages, especially raksi or wine. Although it is most commonly served as an appetizer or a main course, it is also enjoyed as a snack. The popularity of sekuwa has led to its inclusion in various local eateries, roadside stalls, and restaurants throughout Nepal, and it has become an iconic representation of Nepali cuisine.

Source: Wikipedia