Boti Kebabs

There are a couple food scents that stimulate my appetite and they’re bread 🍞 as well as barbecue. The smell of bread baking in the oven or food grilling on the “barbie” simply triggers my “hunger hormone” known as ghrelin… whether my stomach is empty or not!
 
During the hot months of the year, our barbecue works almost every day. Besides the fact that we don’t heat up the kitchen and David is mostly in front of it, standing and cooking food 👨‍🍳 for us, anything grilled on it is super delicious!
 
Kebabs are among our summer favorites 💖! On the site, I have several recipes such as Yakitori Chicken, Creole Shrimp & Andouille Kebabs, Greek Ouzo, Turkish, Hawaiian Teriyaki Shrimp Kebabs, and more. Let’s add another one to this yummy list… my Boti Kebabs!
 
Beef cubes are marinated for 24 hours in a gorgeous mixture made with an array of spices along with a papaya purée. The next day, red peppers, red onions 🧅 and beef cubes are threaded on and grilled for 12 minutes, rotating every 3 to 4 minutes or until the meat reaches an internal temperature of 145ºF.
 
This Boti Kebabs recipe is easy to make. There are a few quick steps to do first. Coriander and cumin seeds are toasted for a couple minutes or until fragrant and lightly brown. Typically, I don’t time it and rely on my nose 👃 – when I can smell it, it’s done!
 
From here, the seeds are ground into a fine powder and dropped into a large bowl. Plain yogurt, ghee, freshly squeezed lemon juice 🍋 and spices such as garam masala which is a lovely Indian spice blend, are added to the powdered seeds.
 
The next step is to turn papaya chunks into a smooth purée…
The fruit is processed in the blender with a little bit of beef broth. It takes 15 to 20 seconds to do. Then the fruit purée is added to the yogurt-spice bowl and blended together. Then the well-seasoned beef cubes join the party. After being coated, the bowl is transferred to the refrigerator for 18 to 24 hours 🕟…
 
The next day, the chilled meat is removed from the fridge and brought back to room temperature before being threaded which takes about 30 minutes ⏰. It’s an important step to do because it helps cook the meat uniformly.
 
When it’s time to thread, I chose red peppers and red onions however zucchini and yellow squash are great choices. Cherry tomatoes and mushrooms 🍄 are other options but I stay away from broccoli and cauliflower as they won’t hold their shape and become mushy if cooked too long.
 
The ideal BBQ temperature is between 500ºF to 550ºF. It takes about 12 minutes to grill, rotating every 3 to 4 minutes. When the internal temperature of the beef cubes reads 145ºF, the kebabs are ready to be enjoyed 😋!
 
If you don’t own a barbecue, here’s an alternative 😉…
Turn the oven to 400ºF and line a baking sheet with lightly greased foil. Place the skewers in a single layer and bake them for about 20 minutes, turning every 5 minutes, or until the internal temperature is reached. If you want a little char on them, turn the broiler on low and cook for 2 minutes, turning once.
 
After they’re grilled, I like serving the kebabs with yogurt on the side but a Creamy Tahini Sauce is also an alternative. There’s sliced cucumber 🥒 and cherry tomatoes I like adding to the plate along with naan bread… simple and yet so tasty!
 
These Boti Kebabs are so delightful! Extremely tender due to the yogurt as well as the papaya which both act as a meat tenderizer, this flavorful recipe is certainly a delicious item to put on the barbecue 🔥 this summer…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Beer Can Chicken
– Bison Burgers with Bourbon Onion Jam
– Grilled Marlin Steaks
– BBQ Beef Shish Kebabs
– Grilled Jalapeño Poppers
– Canadian Smoky Pork Ribs
– Fire Roasted Salsa
– Peri Peri Chicken
– Shish Tawook
and for even more barbecue recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
 

 
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Boti Kebabs

These tasty Boti Kebabs are packed with flavor! This is a delicious item to put on the barbecue this summer…

5 from 6 votes

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Servings 6 kebabs

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Passive Time 1 day d

Ingredients

  

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MARINADE

• 1/2 tbsp. coriander seeds
• 1/2 tbsp. cumin seeds
• 1/4 cup plain yogurt
• 2 tbsp. ghee tips & tricks
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1 tbsp. ginger, minced
• 4 large cloves garlic, pressed
• 1 tsp. garam masala
• 1 tsp. smoked paprika
• 1/2 tsp. ground turmeric
• 1/4 tsp. cayenne pepper, or more to taste
• 1/2 cup papaya, seeded, peeled and cut into chunks
• 1/4 cup low-sodium beef broth
• 1 lb. sirloin tip beef, cubed into 1-inch pieces
• 1/2 tsp. ground Himalayan pink salt, or to taste
• 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)

KEBABS

• 24 pieces red peppers, cut into squares
• 24 pieces red onions, cut into squares
• canola oil, to grease the grates tips & tricks

Directions

 

MARINADE

• In a small dry skillet over medium heat, toast the coriander and cumin seeds, shaking the pan occasionally, until fragrant and lightly browned, about 1:30 to 2 minutes.
• Transfer the toasted seeds to a mortar or spice grinder, and grind to a fine powder; transfer to a large bowl.
• To the bowl, add yogurt, ghee, lemon juice, ginger, garlic, garam masala, smoked paprika, turmeric and cayenne pepper; set aside.
• In the jar of a blender, add papaya chunks and beef broth. Place the lid on and process into a smooth purée.
• Add papaya purée to the spice mixture and stir until blended; set aside.
• Generously season the beef cubes with salt and pepper. Add the meat to the papaya-spice mixture and stir to coat, pushing the meat down if necessary. Cover and chill for 18 to 24 hours.

KEBABS

• The day after, remove the bowl from the fridge and bring the meat to room temperature.
• About 30 minutes later, thread on a piece of red pepper followed by a piece of red onion before adding a beef cube, leaving a little gap between each ingredient so the kebabs cook evenly. Repeat the same order, finishing with a piece of red pepper.
• Preheat BBQ to 500ºF to 550ºF and using tongs, pour canola oil on a paper towel to grease the grates.
• Place the skewers on the grill, close the lid and cook for 12 minutes, rotating every 3 to 4 minutes, or until the internal temperature reaches 145ºF.
• Serve kebabs immediately with yogurt and naan bread.

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