Rajasthani Boti Kebab
Equipment
- Bowl
- Refrigerator
- Shallow dish
- Charcoal grill
- Oven
- Metal skewers
Ingredients
For the first marinade
- 2 tablespoons Papaya paste raw
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 1 tablespoon Red chilli paste
- 4 teaspoons Vinegar
- 4 teaspoons Vegetable oil
- Salt
For the second marinade
- 250 ml Natural (plain) yoghurt (1 cup) hung, whisked
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 3 tablespoons Red chilli paste
- 1 tablespoon Garam Masala
- 1 tablespoon Fenugreek leaves ground dried
- 2 tablespoons Lemon juice
- 3 tablespoons Mustard oil
- Salt Pinch of
Instructions
- To make the first marinade, put all the ingredients into a large bowl, season with salt, and mix well.
- Add the meat, coat evenly, then cover and allow to marinate in the refrigerator for about 2 hours.
- Mix the yoghurt with all the ingredients for the second marinade in a large bowl or shallow dish.
- Remove the meat from the first marinade. Using a knife scrape off any excess moisture from the first marinade and add the meat to the second marinade. Cover and allow to marinate in the refrigerator for a further 3 hours.
- Prepare a moderately hot charcoal grill or preheat the oven to 190°C / 375”F / Gas Mark 5.
- Thread the meat onto several metal skewers and roast over the grill or in the oven for about 15 minutes, or until the meat is cooked.
- Remove the skewers from the heat and hang up to drain any excess moisture. Put the skewers into a dish and baste with the melted butter, then roast for a further 3-4 minutes. Serve hot.
Nutrition
Serving: 4gSodium: 230mgCalcium: 128mgVitamin C: 30mgVitamin A: 451IUSugar: 5gFiber: 1gPotassium: 738mgCholesterol: 206mgCalories: 946kcalTrans Fat: 1gSaturated Fat: 35gFat: 81gProtein: 44gCarbohydrates: 7gIron: 4mg
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