Boti Kabab is the kind of dish that transports you straight to a bustling spice market or a lively street-food stall. Chunks of lamb or chicken are marinated in a irresistible mixture of tangy yogurt, aromatic spices, and fresh herbs before being skewered and grilled to perfection. Each juicy bite is an explosion of flavors – a little heat from the chili powder, brightness from the lime juice, warmth from the ginger and garlic, and an unmistakable char from the grill.
About the Recipe
If you’re craving the bold, enticing flavors of South Asian cuisine, this Boti Kabab recipe is a must-try. Don’t be intimidated by the long ingredient list – the marinating and grilling process is surprisingly simple. And the fresh, homemade taste makes all the effort worthwhile. Just wait until those intoxicating aromas fill your kitchen.
Why You’ll Love This Recipe
There are so many reasons to love this Boti Kabab recipe. First and foremost, it’s incredibly flavorful. The marinade packs a punch of aromatic spices like garam masala, ginger, and garlic, balanced by the tangy yogurt and lime juice. Plus, the grilling process adds a delicious char and smokiness that takes these kebabs to the next level. But beyond the taste, this recipe is also incredibly versatile – you can use either lamb or chicken, making it suitable for a variety of dietary preferences.
Boti Kabab
Cooking Tips
A few expert tips: Use a good-quality plain yogurt, not Greek or low-fat, as it’ll curdle during marinating. Let the meat soak up those flavors for at least 30 minutes, but overnight is better. And grill over medium-low heat to allow the inside to cook through before the outside burns. Oh, and don’t forget to soak your wooden skewers first.
Serving and Storing Suggestions
Boti Kabab is best served hot off the grill, with a sprinkle of fresh coriander, sliced onions, and lime wedges on the side. It makes a fantastic main course, but can also be served as an appetizer or part of a larger spread. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Serving size: 4-6 skewers per person. Total preparation time: 1 hour (including marinating).
Similar Recipes
- Seekh Kabab (minced meat skewers)
- Shami Kabab (patties with lentils)
- Reshmi Kabab (chicken in creamy marinade)
- Changezi Kabab (with apricots and cream)
Nutrient Benefits
Not only is this kabab recipe insanely delicious, but it’s also packed with lean protein, thanks to the lamb or chicken. You’re also getting a nice boost of calcium, probiotics and B vitamins from the yogurt marinade. Plus, all those aromatic spices offer antioxidants and may provide anti-inflammatory benefits.
Boti Kabab
Ingredients
- 500 gms Boneless Lamb or Chicken
- 3/4 cup Curd
- 1 tsp Red Chilli Powder
- 2 tbsp Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- Juice of 2 Limes
- 1 tsp Raw Papaya Paste
- Nutmeg Powder (a pinch)
- 1 tsp Allspice Powder or Garam Masala Powder
- 2 Green Chillies
- 1 bunch Coriander Leaves
- 1 tbsp Shah Jeera
- 1 1/2 tbsp Besan Flour
- 4 Onions (cut into cubes and 2, sliced in rings)
- 4 sprigs Mint
- 4 Skewers
Grind to a Powder:
- 1 tbsp Chironji - 1 tblsp
- 1 tbsp Poppy Seeds - 1 tblsp
Instructions
- Cut the meat into one inch cubes.
- Mix the curd, red chilli powder, oil, ginger, garlic, lime juice and papaya to soften the mutton.
- Keep aside for 30 minutes.
- Add the ground and powdered spices and mix well.
- Finally, add dry roasted besan flour.
- Pierce onto skewers with cubed onion added after every third cube of lamb.
- Barbecue over low fire.
- Cook very slowly.
- Remove from skewers and serve with sliced rings of onions and slices of lime.
- Garnish with mint sprigs.
Note: If you are using Chicken, soak the chicken in masala overnight. Also do not add papaya and besan flour.
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Frequently Asked Questions
Can I use beef instead of lamb or chicken?
Surely. Beef works great for these kebabs too. Just follow the same marinating and cooking instructions. You may want to use a bit more yogurt and papaya paste to help tenderize the tougher beef.
Do I need a charcoal or gas grill for this recipe?
While an outdoor grill gives you those beautiful char marks, you can surely make these kababs in the oven too. Use the broiler on high heat and keep a close eye to get some browning.
What can I substitute for the papaya paste?
The papaya paste helps tenderize the meat, but you can use pineapple juice or kiwi instead. Buttermilk or vinegar are other good options for the tenderizing effect.
How spicy are these kababs?
The recipe calls for just 1 tsp of chili powder, so the heat level is relatively mild. But you can easily adjust it to taste by adding more chili powder or green chilies. I’d recommend starting with less for sensitive palates.
Can I make this recipe ahead of time?
You can surely marinate the meat up to 24 hours in advance, which actually improves the flavor. But I’d recommend grilling the kababs right before serving for the best texture. They don’t reheat as well once cooked.
