Ingredients Jump to Instructions ↓

  1. History: Classic Nepali Shrimp Kabob

  2. Description: Seasoned Shrimp Skewers

  3. Serving Size: (As desired)

  4. 4 hours to marinate and 25 minutes to assemble then

  5. 10-15 minutes to cook

  6. Amount/Measure/Ingredient

  7. 2 lbs. large shrimps, peeled and deveined

  8. 1/2 lb. pearl onions

  9. 1/2 lb. cherry tomatoes

  10. Melted butter for basting

  11. Bamboo skewers (pre-soaked in cold water for at least 30 min.)

  12. 2 tablespoons chopped dill weed

  13. Marinade:

  14. 2 cups yogurt

  15. 4 tablespoons lemon juice

  16. 2 tablespoon soy sauce

  17. 4 tablespoons mustard oil

  18. 2 tablespoons mustard seeds

  19. 1 tablespoon cumin seeds

  20. 1 teaspoon coriander seeds

  21. Â 1/2 teaspoon turmeric

  22. 1/2 teaspoon grated nutmeg

  23. 3 fresh red chilies

  24. 1 tablespoon peppercorns

  25. 1 teaspoon timur (Szechwan pepper)

  26. 2 cloves garlic

  27. 1 inch piece of fresh ginger

  28. Salt to taste

  29. In a blender, combine all the marinating ingredients to form a marinade. In a large bowl, mix shrimps with the marinade. Allow marinating for 4 hours. Fire up a charcoal grill. Clean the grill surface thoroughly. Thread, alternatively, the marinated shrimps, and vegetables into skewers. Do not overcrowd the skewers with pieces. Grill the skewered shrimps, frequently turning and basting with melted butter until cooked through. Take the cooked shrimp sekuwas off the grill and generously brush with melted butter before serving.

  30. To serve, arrange the sekuwas on the bed of rice pilaf, complemented with a chutney (achar) of your choice on the side. Sprinkle chopped dill weed over the sekuwas. Tomato achar or cilantro-chili achar make an ideal condiment for sekuwas.

  31. 2003 by Good Cooking, Inc.'


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