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Succulent, tender pieces of lamb 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
First Marination (Tenderizing)
Prepare the Second Marinade
Second Marination (Flavoring)
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Succulent, tender pieces of lamb 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 40 minutes to prepare and yields 4 servings. At 427.88 calories per serving with 41.03g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Skewer the Kebabs
Grill the Kebabs
Rest and Serve
Replace lamb with boneless chicken thighs cut into cubes. Reduce the first marination time with papaya paste to 15 minutes, as chicken is naturally tender.
Use firm paneer cubes instead of lamb. Skip the first marination with papaya paste entirely. Marinate the paneer in the second marinade for at least 1-2 hours.
If you don't have a grill, preheat your oven to 220°C (425°F). Arrange the skewers on a wire rack placed over a baking sheet. Bake for 15-18 minutes, turning halfway through. Baste with ghee and broil for the last 2 minutes for char marks.
Lamb is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for preventing anemia and maintaining energy levels.
The use of hung curd (yogurt) in the marinade introduces beneficial probiotics, which can help improve digestion and support a healthy gut microbiome.
A single serving of Boti Kebab (approximately 125g) contains around 250-300 calories, depending on the fat content of the lamb and the amount of oil and ghee used.
Boti Kebab can be a healthy choice as it's a great source of high-quality protein and iron from the lamb. The use of yogurt provides probiotics. It is grilled rather than deep-fried, which is a healthier cooking method. To make it healthier, use lean cuts of lamb and control the amount of ghee for basting.
The best cuts are boneless lamb leg or shoulder. These cuts have a good balance of meat and a little fat, which keeps the kebabs moist and flavorful during grilling.
This usually happens for two reasons: either the meat was not tenderized properly, or it was overcooked. Ensure you use a good tenderizer like raw papaya paste and marinate for the recommended time. Grill on high heat for a shorter duration to keep the inside juicy.
Yes, absolutely. You can cook them on a stovetop grill pan for a similar charred effect. Alternatively, you can bake them in a preheated oven at 220°C (425°F) on a wire rack for 15-18 minutes, finishing under the broiler for a minute or two to get some char.
You can, but mustard oil imparts a distinct, pungent flavor that is characteristic of many North Indian kebabs. If you must substitute, use a neutral oil, but the authentic taste will be slightly different.