Sekuwa

Method

Combine yoghurt, ginger-garlic paste, green chillies, turmeric, cumin, coriander powder, lemon juice, oil, salt and black pepper in a bowl to make the marinade. Add the meat cubes and coat thoroughly, then marinate for at least 30 minutes, preferably 2 hours in the refrigerator. Thread the marinated meat onto metal skewers, alternating with onion chunks. Heat a charcoal grill or barbecue until very hot, then cook the sekuwa for 12-15 minutes, turning frequently and basting with the remaining marinade until the meat is cooked through and has charred edges. Serve hot, garnished with fresh coriander and accompanied by sliced onions and lemon wedges.