Smoke And Flame

Suggested quantities

For chicken or pork kebabs: If you're using whole (skinless) chicken thighs or pork loin then around 75g of spices will cover 450g of thighs. If you're chopping them up then use a little more.

For minced meat kebabs: Use a little more as the spices attach to a larger surface area when you use finer cut meat. Around 100g per 450g of meat.

For Mediterranean Roasted Veg: Just sprinkle lightly to add a little zing to your veggies.le

Are they boiled, mashed or roasted? All 3 but the result is astoundingly good, even if we say so ourselves.

Ingredients (serves 2-3):
• 500g Baby Potatoes
• 30-40ml Vegetable oil
• Bombay potato spice mix or Smoke and Flame’s Nepalese Sekuwa blend.
Instructions:
1. Preheat the oven to 220 degrees Celsius.
2. Cut the potatoes in half.
3. Boil them for 10 minutes.
4. Take them off the boil, drain and pour in the vegetable oil and spice blend.
5. Mash the potatoes, veg and spices but let them stay slightly lumpy.
6. Spread out thinly onto a baking tray. Back for 20 minutes or until you get little burnt

Sekuwa is a traditional Nepalese grilled dish, bursting with bold spices and smoky flavours. Using Nepalese Sekuwa blend, this recipe brings authentic Nepali flavours to your table. Finished with a honey glaze, these kebabs are a perfect balance of spice and sweetness, whether cooked on a barbecue or in the oven.

Ingredients

• 500g boneless chicken (thighs or breasts) or pork loin, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons Nepalese Sekuwa blend
• 2 tablespoons honey (for glazing)
• Metal or soaked wooden skewers

Cooking on a Barbecue (Direct Heat)

1. Marinate the chicken
In a bowl, combine the chicken, vegetable oil, lime juice, and Nepalese Sekuwa blend. Mix well and let it marinate for at least 1 hour, or up to 24 hours for deeper flavour.

2. Prepare the barbecue
Set up your barbecue for direct heat cooking at medium-high heat (about 200°C/400°F). Oil the grill grates to prevent sticking.

3. Skewer the chicken
Thread the marinated chicken onto skewers, leaving small gaps between pieces for even cooking.

4. Grill the kebabs
Place the skewers directly over the heat. Cook for 10–12 minutes, turning every 3–4 minutes for an even char.

5. Apply the honey glaze
In the last 2–3 minutes of cooking, brush the chicken with honey on all sides. Let the glaze caramelise slightly without burning.

6. Check for doneness
Ensure the chicken reaches an internal temperature of 75°C/165°F. Remove from the grill and rest for a couple of minutes before serving.

Cooking in the Oven (Grill)

1. Preheat the oven
Set the grill (broiler) to high or 200°C/400°F. Place a wire rack over a baking tray.

2. Marinate the chicken
Follow the same marinating process as above, ensuring the chicken is evenly coated.

3. Skewer the chicken
Thread the marinated chicken onto skewers and arrange them on the wire rack.

4. Grill the kebabs
Place the tray under the grill, about 10–12cm (4–5 inches) from the heat source. Cook for 15–18 minutes, turning halfway through.

5. Apply the honey glaze
In the last 3–4 minutes, brush the chicken with honey and return to the grill. Allow the glaze to caramelise slightly.

6. Check for doneness
Ensure the chicken reaches an internal temperature of 75°C/165°F before serving.