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!

BOTI KABAB

Steps:

• Mix together the papaya, ginger, garlic and green chilli pastes with chilli powder, garam masala powder, and salt and apply this on the cubes of mutton. Set aside in the refrigerator for three to four hours to marinate.
• Pressure-cook the marinated mutton cubes with one cup of water till the pressure is released four times (4 whistles) or till half done.
• Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside.
• Heat a grill and grill the mutton cubes till completely cooked. Baste with melted butter from time to time so that mutton does not dry out.
• Once done, transfer to a plate and serve with the onion lachcha and the Mint Chutney.

CHICKEN BOTI KEBABS

Steps:

• Chicken
• Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
• Sumac onions
• Toss red onion, sumac, and salt in a small bowl to coat; set aside.
• Hari chutney and assembly
• Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
• Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
• Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.