Mutton Boti Kebab
Succulent, tender pieces 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
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Marinade Base
- b.In a dry pan over low heat, lightly roast the gram flour (besan) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Set aside to cool completely.
- c.In a large mixing bowl, combine the thick curd, ginger-garlic paste, raw papaya paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
- d.Whisk everything together until you have a smooth, lump-free paste.
- 2
Step 2
- a.Marinate the Mutton
- b.Add the cooled roasted gram flour to the yogurt mixture and whisk again to incorporate it. This will act as a binder.
- c.Pat the mutton cubes completely dry with paper towels. This is crucial for the marinade to adhere properly.
- d.Add the dry mutton cubes to the marinade. Use your hands to mix well, ensuring every piece is thoroughly coated.
- e.Cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight (12-18 hours) for exceptionally tender kebabs.
- 3
Step 3
- a.Cook the Kebabs
- b.Remove the marinated mutton from the refrigerator 30-40 minutes before cooking to let it come to room temperature.
- c.Thread the mutton pieces onto metal skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- d.For Pan-Frying: Heat 3 tbsp of oil in a heavy-bottomed pan or skillet over medium-high heat. Carefully place the skewers in the pan. Cook for 15-20 minutes, turning every 3-4 minutes, until all sides are well-browned and the mutton is cooked through. Baste with melted ghee during the last 5 minutes of cooking for extra flavor and moisture.
- e.For Grilling: Preheat your grill to a medium-high temperature (around 200°C or 400°F). Place the skewers on the grill grates. Grill for 12-15 minutes, turning occasionally, until the kebabs are nicely charred and cooked through. Baste with melted ghee in the final few minutes.
- 4
Step 4
- a.Rest and Serve
- b.Once cooked, transfer the kebabs to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute, keeping the meat succulent.
- c.Just before serving, sprinkle generously with chaat masala.
- d.Garnish with fresh onion rings and serve hot with lemon wedges and a side of mint chutney.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd (strained yogurt) is key to a thick marinade that clings to the mutton. If you only have regular curd, hang it in a muslin cloth for 1-2 hours to drain excess whey.
- 2Do not skip the raw papaya paste; it's a powerful natural tenderizer that breaks down tough meat fibers, resulting in melt-in-your-mouth kebabs.
- 3Ensure mutton is at room temperature before cooking. Placing cold meat on a hot pan or grill can make it tough.
- 4For a smoky 'dhungar' flavor, place the cooked kebabs in a large bowl. Put a smaller steel bowl in the center, add a piece of burning charcoal, pour a teaspoon of ghee over it, and immediately cover the large bowl for 2-3 minutes.
Adapt it for your goals.
Protein Swap
Replace mutton with boneless chicken thighs for Chicken Boti Kebab. Reduce marination time to 2-4 hours and cooking time accordingly.
Vegetarian OptionVegetarian Option
Use paneer cubes or large mushroom caps instead of mutton. Marinate for only 30-60 minutes and cook until golden brown.
Flavor TwistFlavor Twist
Add 1 tablespoon of mustard oil to the marinade for a pungent, traditional flavor. You can also add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) for extra aroma.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a complete protein, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Iron
This dish is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production and oxygen transport.
Probiotic Goodness
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
Boosts Immunity
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
Frequently asked questions
A single serving of Mutton Boti Kebab (around 180g) contains approximately 350-400 calories, depending on the fat content of the mutton and the amount of oil and ghee used.