In a large mixing bowl, combine yoghurt, mustard oil, garlic paste, ginger paste, cumin, coriander, turmeric, chilli powder, garam masala and salt. Stir until smooth and well blended. For a traditional touch, lightly toast fenugreek seeds and crush them before adding.

Add the meat pieces to the marinade and mix thoroughly using your hands to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best flavour development.

Preheat a grill to medium to high or set your oven to 220°C. If using an oven, place a rack over a baking tray to allow air circulation around the meat.

Thread the marinated meat onto skewers, leaving a small gap between each piece to help them cook evenly. Avoid packing them too tightly to maintain airflow during grilling.

Place the skewers on the grill or oven rack. Cook for 15 to 18 minutes, turning occasionally to ensure a nice char on all sides. Baste with a bit of oil or leftover marinade halfway through to keep the meat juicy.

Ensure the meat is cooked through and has a slight char. Chicken should be white and firm inside, pork or lamb should be tender with no raw centre. A meat thermometer should read at least 75°C for chicken.

Once cooked, let the skewers rest for 5 minutes. This helps the juices settle and keeps the meat moist when served.

Sprinkle chopped fresh coriander over the meat. Squeeze some fresh lemon juice if desired. You can also lightly brush the skewers with melted butter for added richness.

Arrange the skewers on a platter. Serve with sliced onions, fresh cucumber and tomato salad, or Nepali achar (pickle) for a full experience.

Serve hot as a main course or appetiser. Traditionally, Sekuwa pairs beautifully with beaten rice (chiura) or flatbreads. Offer a side of tangy yoghurt dip or mint chutney to elevate the dish’s vibrant flavours.