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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.
For 4 servings
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.
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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.
This mughlai recipe takes 35 minutes to prepare and yields 4 servings. At 361.09 calories per serving with 40.55g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
For a faster version, use boneless chicken thighs instead of mutton. Chicken only needs to marinate for 30-60 minutes and cooks in about 10-12 minutes on the grill.
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Use oil instead of ghee for basting.
Add 1-2 finely chopped green chilies or a tablespoon of green chili paste to the marinade for an extra kick of heat.
To reduce fat, use lean lamb loin and skip basting with ghee. Grill on a non-stick pan with minimal oil spray and serve with a fresh kachumber salad.