There’s something special about grilled meat especially grilled on charcoal. You can find vendors fanning a charcoal grill with lines of these yummy skewers usually made with buffalo or goat meat. The right amount of fat and meat makes it a perfect SEKUWA.
The sight and smell is just so amazing. I used to buy it from a small shop as my evening snack.
1 kilo of lamb meat (fat included)
6 cloves of garlic
Knob of ginger
10 whole Sichuan peppers
1 tablespoon of cumin powder
1 tablespoon of garam masala
1 teaspoon of red chili powder
2 teaspoon of smoked paprika
4 tablespoon of plain yoghurt
2 tablespoon of oil (for marinating)
Salt as per taste
1 freshly squeezed lemon juice
Put garlic, ginger and Sichuan (coriander) peppers in big bowl and pestle to make a coarse paste. Mix diced lamb meat with garlic, ginger paste, dry spices, salt, yogurt and oil. Leave it overnight or for 2-4 hours for meat to tenderize and flavors to develop.
Soak the skewers in water for few hours so it doesn’t burn.
Insert 4-5 cubes of marinated lamb per skewer.
Heat the grill pan (for best results, use charcoal grill). When hot, grilled lamb skewers for 7-8 minutes on each side or until it are cooked per your liking.