Lamb Boti Kebab
Tender marinated lamb cubes grilled on skewers until charred and smoky. A classic Indian street food appetizer with aromatic spices and a tangy yogurt marinade.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 medium green chili, minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt
- 2 tablespoons vegetable oil
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 large onion, cut into chunks
- 1 large bell pepper, cut into chunks
- 1 lemon lemon wedges
- ¼ cup fresh cilantro sprigs
- ½ cup mint chutney
Instructions
- 1
In a large bowl, combine yogurt, ginger-garlic paste, green chili, cilantro, and lemon juice.
- 2
Add cumin, coriander, red chili powder, garam masala, turmeric, and salt. Mix well.
- 3
Stir in the vegetable oil to create a smooth marinade.
- 4
Add lamb cubes to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, preferably 4 hours.
- 5
Soak wooden skewers in water for 30 minutes to prevent burning.
- 6
Preheat grill or grill pan to high heat (400–450°F).
- 7
Thread marinated lamb cubes onto skewers, alternating with onion and bell pepper chunks.
- 8
Place skewers on the hot grill and cook for 10–12 minutes, turning every 2–3 minutes, until meat is cooked through and has a charred exterior.
- 9
The internal temperature should reach 160°F for medium doneness.
- 10
Transfer kebabs to a serving plate and garnish with fresh cilantro and lemon wedges.
- 11
Serve hot with mint chutney on the side.
Tools you’ll need
- large mixing bowl
- wooden or metal skewers
- grill or cast iron grill pan
- tongs
- meat thermometer
- cutting board
- sharp knife
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