vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
634 cal
17gProtein
93gCarbs
23gFat
2Recipes
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Protein-packed Vegan Boti Kebabs! Perfectly spiced and soul-satisfying, a delightful plant-based treat.
Tender, succulent chunks of mutton marinated in a rich blend of yogurt and aromatic spices, then grilled to smoky perfection. A classic Mughlai appetizer that melts in your mouth and is perfect for any celebration.
Serving size: 1 serving
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Protein-packed Vegan Boti Kebabs! Perfectly spiced and soul-satisfying, a delightful plant-based treat.
This hyderabadi dish is perfect for snack. With 359.07 calories and 40.49g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the marinade. In a large bowl, combine the thick yogurt, ginger-garlic paste, raw papaya paste, and onion paste. Add all the powdered spices: Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, salt, and black pepper. Stir in the lemon juice and mix everything until you have a smooth, consistent marinade.
Marinate the mutton. Ensure the mutton pieces are clean and patted dry. Add the mutton cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 4 hours. For best results, marinate overnight.
Skewer the kebabs. Once marinated, take the mutton out of the refrigerator and let it sit at room temperature for about 20-30 minutes. Thread the mutton pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking.
Grill the Boti Kebabs. Preheat your grill or a grill pan over medium-high heat. Place the skewers on the hot grill. Cook for 12-15 minutes, turning the skewers every 3-4 minutes to cook all sides evenly. During the last 5 minutes of cooking, baste the kebabs with ghee for extra flavor and moisture. The kebabs are done when they are tender, cooked through, and have visible char marks. The internal temperature of the mutton should reach 145°F (63°C).
Rest and serve. Remove the skewers from the grill and let them rest for 5 minutes. This helps the juices redistribute, keeping the meat tender. Serve the Boti Kebabs hot, garnished with a sprinkle of chaat masala (optional), alongside sliced onions, lemon wedges, and mint chutney.