#82: Nepal – Chicken Sekuwa + Chukauni

I’m a bit behind on posting the dishes I’ve made in real time, but this meal from a week or so ago is a great way to jump back in from a weekend where most of us probably grilled something or attended a picnic.

Now that summer weather is here, we get a lot of use out of our grill. In fact the Turkish chicken kebabs I made last year as part of this project are in heavy rotation in our household as we regularly make a large batch of those for when we have guests or just for us to munch on throughout the week. I’d been excited to add a different kind of kebab into the rotation and when I discovered this recipe (often used with lamb or beef if you’re more of a red meat eater) I was ready to give it a try.

One important note on this recipe: it calls for an overnight marinade, so you need to keep that in mind when planning for it. I decided to go “all in” with the Nepalese picnic idea once I knew what I was making for kebabs so I decided to make chukauni as well, which is a spicy potato salad. There was a lot of ingredient overlap from the hot green chile peppers to the yogurt, so this was kept things very simple. These kebabs were even better a day or two later and the flavor has a fair amount of eat, but it’s pretty balanced with the addition of the yogurt. We will definitely be making these again!

Kebab recipe: https://www.archanaskitchen.com/nepalese-chicken-sekuwa-recipe

Potato Salad recipe: https://www.sbs.com.au/food/recipes/spicy-potato-and-pea-salad-chukauni

Overall Level of Effort: 2

Skill Level: Beginner

Would Make It Again? Yes, to the kebabs, on the fence regarding the potato salad

Additional Notes: I kind of failed this potato salad in that I didn’t cook the potatoes for long enough. I think my potatoes were a bit larger than what the recipe I called for and I didn’t properly account for that time. Rookie mistake but I may try that potato salad again with a longer cook time and perhaps a little less spice? I like spice but this one was a bit too much.

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