Tikka Boti (Indian Style Kebab w/ Meat of Choice)

4-6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Given in this recipe is a tikka / grilled recipe of the Indian persuasion. The minced papaya is used to tenderize the meat, but does not present a fruit-like taste to the finished product. Use long metal skewers for this dish and please do adjust the spiciness to suit your palate. You can also substitute the beef with lamb, chicken, pork, or even vegetables."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (411.5 g)
  • Calories 709.3
  • Total Fat - 57.2 g
  • Saturated Fat - 27.3 g
  • Cholesterol - 475.1 mg
  • Sodium - 1495.7 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 3.2 g
  • Protein - 37.5 g
  • Calcium - 1170.5 mg
  • Iron - 14.1 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl combine yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and minced chilies. Using a zest grater is the easiest way to deal with the ginger.  Simply cut away outer skin and grate the flesh of the ginger root. Add cubed meat to mixture and coat well. Cover bowl with plastic wrap and place in refrigerator. Marinate meat for 4-12 hours.

Step 2

Preheat grill for medium high heat. Right before placing kebabs onto grill, oil the grill grates.  Do this with a long pair of tongs, folded paper towels, and oil.  I recommend using a high smoke point oil like grapeseed or avocado oil. 

Step 3

Remove meat from refrigerator and thread cubes onto skewers. Depending on length of skewer, plan on between 5-8 pieces per skewer. Do not overcrowd skewers and make sure there is enough room at the top and bottom of each one. 

Step 4

Place boti kebabs onto grill and cook for 10-12 minutes, rotating occasionally. Once cooked through, remove from heat and serve with a fresh off the grill flatbread and South Asian-style condiments.

Tips & Variations


  • 4-5 large metal skewers

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