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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
Prepare the Marinade Base
Marinate the Mutton
Cook the Kebabs
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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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 562.52 calories per serving with 50.84g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
Rest and Serve
Replace mutton with boneless chicken thighs for Chicken Boti Kebab. Reduce marination time to 2-4 hours and cooking time accordingly.
Use paneer cubes or large mushroom caps instead of mutton. Marinate for only 30-60 minutes and cook until golden brown.
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.
Mutton is a complete protein, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
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.
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
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.
Mutton Boti Kebab can be a healthy choice in moderation. It's an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat. Grilling instead of pan-frying and using lean cuts of mutton can make it a healthier option.
If you can't find raw papaya paste, you can use a commercial meat tenderizer powder (follow package instructions), or marinate the mutton for a longer period (up to 24 hours) in the yogurt-based marinade, as yogurt also has mild tenderizing properties.
Yes, you can bake them. Preheat your oven to 200°C (400°F). Arrange the skewers on a wire rack placed over a baking sheet. Bake for 15-20 minutes, turning halfway through. Baste with ghee and broil for the last 2-3 minutes to get a nice char.
Dry kebabs are usually a result of overcooking or using a very lean cut of mutton without enough fat. Use mutton from the leg or shoulder which has a good balance of meat and fat. Also, be sure to rest the kebabs for 5 minutes after cooking to retain their juices.