Meal Prep · Indian
Boti Kabab
Tender, succulent pieces of marinated lamb, grilled to perfection.
Ingredients
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Step-by-step- In a large bowl, combine the lamb pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, black pepper, raw papaya paste (if using), lemon juice, mustard oil, and salt. Mix thoroughly to coat all the lamb pieces evenly.
- Cover the bowl and refrigerate for at least 4-6 hours, or preferably overnight, allowing the flavors to meld and the meat to tenderize effectively.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Thread the marinated lamb pieces onto skewers, ensuring not to overcrowd them for even cooking.
- Preheat your grill, oven broiler, or a heavy-bottomed pan/griddle to medium-high heat. Lightly brush the grill grates or pan with a little oil to prevent sticking.
- Place the skewers on the preheated surface and cook for 15-20 minutes, turning them occasionally, until the lamb is browned, cooked through, and fork-tender. Baste with any remaining marinade or a little oil if desired to keep them moist.
- Remove the Boti Kababs from the heat, sprinkle with fresh chopped coriander, and serve hot with onion rings, lemon wedges, and your favorite mint chutney or raita.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 24 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover cooked Boti Kababs in an airtight container in the refrigerator. Ensure they are completely cooled before storing.
Freezer Up to 2 months
For freezing, place cooked Boti Kababs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container, removing as much air as possible. Thaw overnight in the refrigerator before reheating.
Reheat Oven/Pan
To reheat, preheat your oven to 180°C (350°F) and warm the kababs for 10-15 minutes, or gently reheat on a lightly oiled pan over medium heat until warmed through. Be careful not to overcook, which can dry them out.
Chef’s Corner
- The longer you marinate, the more tender and flavorful your Boti Kababs will be. Aim for at least 6 hours, or even overnight, for the best results.
- Raw papaya paste contains enzymes that naturally tenderize meat. If you can’t find it, you can lightly pound the lamb pieces to break down some fibers, or use a commercial meat tenderizer (sparingly).
- Do not overcrowd the skewers or your cooking surface. This ensures proper searing and browning, rather than steaming, which can make the kababs less flavorful.
- For an extra smoky flavor, you can finish the cooked kababs with a small piece of charcoal smoked in a bowl of oil, covered for a few minutes.
