Boti Kebab with Indian Onion Rings

Instructions

1. 1

   First Marination (Tenderizing)

   • In a large bowl, combine the lamb cubes, raw papaya paste, 1 tablespoon of ginger garlic paste, and 0.5 teaspoon of salt.
   • Mix thoroughly, ensuring each piece of lamb is coated.
   • Cover the bowl and let it rest at room temperature for 45-60 minutes. This step is crucial for tenderizing the meat.
2. 2

   Prepare the Second Marinade

   • While the lamb is tenderizing, dry roast the besan in a small pan over low heat for 1-2 minutes until it becomes aromatic. Set aside to cool.
   • In a separate bowl, whisk the hung curd until smooth and creamy.
   • Add the roasted besan, remaining 1 tablespoon of ginger garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri red chilli, turmeric, coriander, cumin, garam masala, black pepper, and the remaining 0.75 teaspoon of salt.
   • Mix everything into a smooth, thick paste.
3. 3

   Second Marination (Flavoring)

   • Pour the prepared yogurt-spice marinade over the tenderized lamb cubes.
   • Use your hands to rub the marinade into the meat, ensuring every piece is generously coated.
   • Cover the bowl tightly and refrigerate for at least 6 hours, or preferably overnight for maximum flavor infusion and tenderness.
4. 4

   Skewer the Kebabs

   • If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
   • Thread the marinated lamb pieces onto the skewers, leaving a small gap between each piece to allow for even cooking.
   • Let the skewers sit at room temperature for 15-20 minutes before grilling.
5. 5

   Grill the Kebabs

   • Preheat your grill (outdoor, grill pan, or oven broiler) to medium-high heat.
   • Lightly grease the grill grates with oil.
   • Place the skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the kebabs are cooked through and have a beautiful char on the outside.
   • During the last 2-3 minutes of cooking, baste the kebabs with melted ghee for extra flavor and a glossy finish.
6. 6

   Rest and Serve

   • Remove the kebabs from the grill and transfer them to a platter.
   • Let them rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
   • Sprinkle with chaat masala, garnish with fresh coriander leaves, and serve hot with mint chutney, lemon wedges, and sliced onion rings.