Ground Lamb Sekuwa

by samyak


  • 1.5 lbs. Minced lamb
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced dill weed
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon roughly crushed black pepper
  • 1 egg
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting


Combine lamb and all other ingredients in a large bowl. Mix

well, cover, and refrigerate for an hour. This allows the ingredients

to fully develop their delicate flavors.

In the mean time heat charcoal grill, clean the grill surface thoroughly

to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and

mold into 3-in. long sausage. Insert a pre-soaked skewer through the

sausage. Repeat with the remaining lamb mixture. Generously brush all

lamb sausages with melted butter. Grill the sausages, occasionally

turning and basting with butter until cooked through, about 10 min.

Take off the grill and brush the cooked sekuwas with butter before

serving. Arrange the sekuwas on the bed of rice pilaf and

tomato-cucumber salad. Goes well with chili-cilantro chutney.

Submitted by: Tulsi Regmi