Lamb 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.

LAMB BOTI KEBABS

Steps:

• Trim all fat from the meat.
• Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.
• Make a mixture of all the other ingredients except Oil and Chickpea Flour.
• Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea flour and mix well.
• Add meat to the mixture and mix well.
• Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours).
• Pre-heat oven to 350 F.
• Thread the marinated meat on the skewer leaving some space between individual pieces.
• If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.
• Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.
• Brush the meat with the remaining marinade Bake in the oven for 10 minutes.
• Take out and baste the meat with oil or butter Bake for 10 minutes.
• Take out and baste the meat with oil or butter Bake for 10 minutes.
• Take the meat out and remove the meat from the skewers and serve with your favorite accompaniment.