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Beef Boti Kebabs


Beef Boti Kebabs Recipe

This recipe takes its inspiration from an Indian kebab recipe that uses tender pieces of boneless mutton dipped in spices and egg wash, rolled in crumbs, and deep fried. This healthier version keeps the flavorful spices, but it’s cooked on the grill instead.

Serves 6. Serving size: 1 kebab Prep time: 1 hour Marinating time: 3 hours Cooking time: 8 minutes

Beef Boti Kebabs Marinade

In a large shallow dish, stir together the marinade ingredients until well combined. Add the beef cubes, turning to coat. Cover and refrigerate for 2-3 hours, or up to 6 hours, stirring occasionally. Remove from the refrigerator. Let stand at room temperature for 30 minutes before grilling.

Meanwhile, soak six 6- to 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat a cast iron griddle over medium-high heat or preheat an outdoor grill on medium high. Lightly brush the griddle or grill with ½ tsp oil to prevent the kebabs from sticking.

Thread the steak cubes onto the skewers, leaving some space between the cubes. Brush with the remaining 1 ½ tsp oil. Sprinkle with the remaining ½ tsp salt.

Cook or grill the kebabs for about 4 minutes per side (8 minutes total).

Serve hot. Sprinkle with the cilantro. Garnish with the lime wedges.

Beef Boti Kebabs Marinade:
1 tbsp minced garlic
1 tbsp fresh lime juice 2 tsp ground coriander
1 tsp crushed fennel seeds 1 tsp garam masala
1 green chile, finely chopped ½ tsp ground turmeric
½ tsp crushed red pepper flakes ¼ tsp salt
18 oz lean sirloin steak, all visible fat discarded, cut into 1-inch cubes
2 tsp sunflower oil, divided use ½ tsp salt
1 bunch fresh cilantro, stems discarded and leaves chopped 1 medium lime, cut into wedges

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