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Best Sekuwa in Sydney

“Marinated meat charred over open flame with ginger-garlic and spices—Nepal's iconic smoky grilled dish.”

Sekuwa

What the real thing tastes like

Sekuwa is a traditional Nepalese dish consisting of meat that is marinated with a blend of spices, ginger-garlic paste, yogurt, lemon juice, mustard oil, and salt, then skewed and grilled over an open flame or charcoal, producing a smoky, rich flavor. The dish is an essential part of Nepalese cuisine and is typically made with meats such as goat, chicken, buffalo, or lamb, though variations may include pork or a mixture of meats. Sekuwa is widely popular across Nepal, particularly in cities such as Kathmandu, Dharan, and Tarahara, and is considered a specialty in the Sunsari District of Koshi State in Eastern Nepal, where it is often served during festivals, celebrations, or social gatherings. In these areas, sekuwa is a common dish eaten with chiura (beaten rice), achar (spicy pickle), and a side salad of sliced onions, tomatoes, and cucumbers. It is also commonly paired with alcoholic beverages, especially raksi or wine. Although it is most commonly served as an appetizer or a main

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Sekuwa is Nepal's smoky answer to grilled meat done right—marinated in a blend of spices, ginger-garlic, yogurt, and lemon juice, then skewered and charred over open flame until the edges blacken and the inside stays tender. The dish moves fluidly across Nepal's food culture, equally at home as an appetizer, main course, or roadside snack, and in the Sunsari District of Eastern Nepal, it's become inseparable from festivals and gatherings. You eat it with beaten rice, pickles, and raw onion-tomato salads—the kind of eating that demands a glass of raksi to complete the picture.

Order it here when it has

  • smoky, rich flavor
  • essential to Nepalese cuisine
  • widely popular across Nepal
  • iconic representation of Nepali cuisine

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