作法
- 大碗中混合薑蒜泥、芥末油、喀什米爾紅椒粉、花椒粉、薑黃粉、香菜籽粉、孜然粉、印度綜合香料、jimbu、檸檬汁、鹽與切末的薄荷與香菜。
- 加入肉條徹底按摩入味，冷藏至少 4 小時，最好整夜。
- 把醃好的肉串到泡過水的竹籤上，每串約 4 條，緊密排列。
- 點燃炭火——尼泊爾標準是木炭，煙香即是這道菜的靈魂。把炭燒到深紅發燙。
- 肉串放上炭火每面烤 3 分鐘，期間刷上剩餘醃料。邊緣應焦化、表面轉成深紅褐色。
- 把肉串端到香蕉葉或大盤上，搭配扁米、生薑片、新鮮綠辣椒與檸檬汁。尼泊爾的傳統吃法是肉串與一小把扁米交替送入口中。Sekuwa 既是下酒菜也是慶祝食物。
Common questions
Can 尼泊爾炭烤肉串 be made ahead?
尼泊爾炭烤肉串 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 尼泊爾炭烤肉串 spicy?
尼泊爾炭烤肉串 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 尼泊爾炭烤肉串 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 尼泊爾炭烤肉串 to make at home?
尼泊爾炭烤肉串 is approachable for a home cook with basic stove skills — total time about 42 minutes, no special technique required.
Can 尼泊爾炭烤肉串 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sekuwa 是尼泊爾的炭烤肉傳統——與印度 seekh 烤肉串（絞肉）不同，使用整條肉。班迪布爾（山區小鎮）與達蘭（東部城市）最為出名。當地的 sekuwa 店多自下午營業到深夜。傳統吃法是配扁米（chiura）與一杯 aila 或 rakshi（米酒）。芥末油與花椒、jimbu 醃料是不會錯認的尼泊爾標誌。
