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