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Boti Kabob

Madhuri.Dixit's picture
Ingredients
  Boneless lamb 14 Ounce, cut into 1-inch cubes
  Vegetable oil 2 Tablespoon (For Basting)
For marinade
  Plain low fat yogurt 3⁄4 Cup (12 tbs)
  Ginger paste 2 Teaspoon
  Garlic paste 2 Teaspoon
  Tandoori masala 1 1⁄2 Teaspoon
  Garam masala 1 Teaspoon
  Hot chili powder 1 Teaspoon (Or To Taste)
  Mango powder/1 teaspoon lemon juice 1 Teaspoon
  Meat tenderizer 1 Teaspoon (Used According To Label Instructions)
  Salt To Taste
Directions

First make the marinade by mixing together the marinade ingredients in a bowl.
Add the lamb and mix well.
Cover and marinate in the refrigerator for 5-6 hours or preferably overnight.
Bring to room temperature before cooking.
Thread the lamb pieces onto skewers.
Grill or broil, turning and basting every few minutes, until cooked through but still juicy (about 15-20 minutes).
Remove from skewers and serve on toothpicks with pudina chutney as an appetizer, or as a main meal along with a legume dish, a vegetable dish, naan or chapati, and raita.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
25 Minutes
Servings: 
4

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