Boti Kabab Recipes

LAMB BOTI KABAB

Steps:

• Trim the lamb of fat, then cut into 2.5cm cubes. Prick all over with a fork, then squeeze out any moisture and pat it dry with paper towels.
• Peel and finely grate the garlic and ginger, then mix with 1 tablespoon of lime juice, 1 teaspoon of sea salt and the remaining marinade ingredients.
• Submerge the lamb chunks in the marinade, ensuring they are covered, then pop in the fridge for at least 8 hours.
• When you're ready to cook, preheat the grill to high. Thread the meat onto skewers, keeping them 2.5cm apart.
• Grill the kebabs for 5 minutes, then turn and cook them for another 2 minutes.
• Melt the butter, then use it to baste the kebabs and grill for a final 5 minutes.
• Serve straight away. Delicious with a kachumber salad, coriander leaves and lime wedges on the side.

BOTI KEBAB RECIPE: HOW TO MAKE BOTI KEBAB RECIPE AT HOME | HOMEMADE BOTI KEBAB RECIPE - TIMES FOOD

Steps:

• To prepare this delicious kebab recipe, marinate the mutton cubes with garlic paste, papaya paste and green chilli paste. Sprinkle a little garam masala powder along with chilli powder over the mutton cubes and mix well. Put this aside for half an hour and let the mutton pieces marinate.
• Add one cup of water to the pressure cooker and put it up on the high flame. Bring the water to a boil and add these marinated mutton cubes into the boiling water, cook until the water evaporates and the mutton pieces are tender and dry.
• Grill the cooked mutton cubes in a preheated grill. Keep greasing the mutton cubes with butter frequently until smoking hot. Serve hot in a plate with mint chutney topped with onion rings!