mughlaiMediumnon vegetariangluten freenut freesoy free

Boti Kebab

Name: Boti Kebab
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g Boneless Lamb (Cut into 1.5-inch cubes, preferably from the leg or shoulder); 2 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer); 0.5 cup Hung Curd (Thick yogurt with water drained); 2 tbsp Ginger Garlic Paste (Freshly made is best); 2 tbsp Mustard Oil (Gives a pungent, authentic flavor); 1 tbsp Besan (Also known as gram flour); 1.5 tsp Kashmiri Red Chilli Powder (For color and mild heat); 0.5 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Garam Masala; 0.5 tsp Black Pepper Powder (Freshly ground is recommended); 1.25 tsp Salt (Adjust to taste); 2 tbsp Lemon Juice (Freshly squeezed); 2 tbsp Ghee (Melted, for basting); 0.5 tsp Chaat Masala (For sprinkling before serving); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

9/10

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.

PREP

25m

COOK

15m

SERVES

ONE SERVING YIELDS APPROXIMATELY 3 SKEWERS.

436 cal

SERVINGS

METHOD · 6 STEPS

First Marination (Tenderizing)
1.In a large bowl, combine the lamb cubes, raw papaya paste, 1 tablespoon of ginger garlic paste, and 0.5 teaspoon of salt.
2.Mix thoroughly, ensuring each piece of lamb is coated.
3.Cover the bowl and let it rest at room temperature for 45-60 minutes. This step is crucial for tenderizing the meat.
Prepare the Second Marinade
1.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.
2.In a separate bowl, whisk the hung curd until smooth and creamy.
3.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.
4.Mix everything into a smooth, thick paste.
Second Marination (Flavoring)
1.Pour the prepared yogurt-spice marinade over the tenderized lamb cubes.
2.Use your hands to rub the marinade into the meat, ensuring every piece is generously coated.
3.Cover the bowl tightly and refrigerate for at least 6 hours, or preferably overnight for maximum flavor infusion and tenderness.
Skewer the Kebabs
1.If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
2.Thread the marinated lamb pieces onto the skewers, leaving a small gap between each piece to allow for even cooking.
3.Let the skewers sit at room temperature for 15-20 minutes before grilling.
Grill the Kebabs
1.Preheat your grill (outdoor, grill pan, or oven broiler) to medium-high heat.
2.Lightly grease the grill grates with oil.
3.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.
4.During the last 2-3 minutes of cooking, baste the kebabs with melted ghee for extra flavor and a glossy finish.
Rest and Serve
1.Remove the kebabs from the grill and transfer them to a platter.
2.Let them rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
3.Sprinkle with chaat masala, garnish with fresh coriander leaves, and serve hot with mint chutney, lemon wedges, and sliced onion rings.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Using hung curd is non-negotiable. Regular yogurt will make the marinade watery and it won't adhere to the meat.
2
Don't skip the raw papaya paste; it's a powerful natural tenderizer that ensures melt-in-your-mouth kebabs.
3
For an authentic smoky 'tandoori' flavor, use the 'dhungar' method. Place a small steel bowl with a hot piece of charcoal in the center of the marinated lamb. Drizzle a little ghee on the charcoal, and immediately cover the bowl tightly for 5-10 minutes to trap the smoke.
4
Ensure your grill is sufficiently hot before placing the skewers. This creates a perfect sear, locking in the juices.
5
Marinating overnight is highly recommended. It makes a significant difference in both the flavor and texture of the kebabs.
6
Bring the marinated meat to room temperature for about 20-30 minutes before grilling for more even cooking.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Boti Kebab

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.

Paneer Boti Tikka (Vegetarian)

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.

Oven Baked Method

Oven-Baked Method

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.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Excellent Source of Protein

Lamb is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.

🩸

Rich in Iron

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.

🌿

Promotes Gut Health

The use of hung curd (yogurt) in the marinade introduces beneficial probiotics, which can help improve digestion and support a healthy gut microbiome.

QUESTIONS?

Frequently asked questions

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.