Lamb Boti Kebab
Tender cubes of lamb marinated in yogurt and warm spices, then grilled to a charred perfection. Serve with fresh lime and mint for an authentic Indian street food experience.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder, boneless
- ½ cup plain yogurt
- 1 tablespoon ginger, fresh
- 4 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 2 tablespoon lemon juice, fresh
Instructions
- 1
Place the lamb on a cutting board and cut it into 1.5-inch cubes, cutting crosswise against the grain of the meat so each piece is a rough cube shape.
- 2
Peel the ginger and finely mince it until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
Peel the garlic cloves and mince them until they are about the same size as the minced ginger — smaller than a grain of rice.
- 4
In a medium bowl, combine the yogurt, minced ginger, minced garlic, cumin, coriander, chili powder, and lemon juice.
- 5
Stir the marinade with a spoon until everything is evenly mixed and no spice streaks remain, about 1 minute.
- 6
Add the lamb cubes to the bowl with the marinade and stir gently with a spoon until every piece is coated all over.
- 7
Cover the bowl with plastic wrap and place it in the refrigerator for 20 minutes while the flavors soak into the meat.
- 8
Remove the lamb from the refrigerator and thread the cubes onto metal skewers, leaving a small gap between each piece so heat can reach all sides.
- 9
Preheat your grill or grill pan to medium-high heat and wait until it is very hot — you should see smoke rising from the grates, about 3 minutes.
- 10
Place the skewers on the hot grill and cook without moving them for 3 minutes until the bottom develops dark brown char lines.
- 11
Using tongs, rotate each skewer one quarter turn clockwise and cook for another 3 minutes until a new side is charred dark brown.
- 12
Rotate the skewers one more time and cook for 3 minutes until a third side is charred, then rotate once more for the final 2 minutes.
- 13
Check for doneness: the lamb should feel firm when pressed with tongs and the juices should run clear, not pink, about 11 minutes total.
- 14
Carefully slide the lamb pieces off the skewers onto a serving plate using the tongs.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- spoon
- plastic wrap
- metal skewers
- grill or grill pan
- tongs
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