Indian cuisine · Meat & Kebab

Boti Kebab

Lamb cubes marinated in yogurt, ginger and garlic and grilled in a hot oven with dark charred edges.

Ingredients · for 4 servings

• 700 g lamb leg meat
• 300 g yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 2 tbsp mustard oil (or canola oil)
• 1 red onion
• 1 tsp chaat masala
• Salt

Instructions

1. Cut the lamb into even 3 cm cubes, mix with the lemon juice, 1 tsp salt and half of the ginger-garlic paste and let sit for 20 min.
2. Drain the yogurt in a cloth for 15 min. to thicken it, then mix with the remaining paste, chili powder, garam masala, cumin and mustard oil.
3. Turn the meat cubes in it and marinate covered in the fridge for at least 4 hrs., ideally overnight.
4. Thread the cubes tightly onto four metal skewers, wipe off excess marinade and preheat the oven grill to 250 °C.
5. Lay the skewers on a rack over a tray and grill for 12–15 min., turning twice, until the meat has dark spots outside and is still juicy inside.
6. Slice the onion into rings, top the kebabs with them, dust with chaat masala and serve hot with flatbread.