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Lamb Boti Kebab Recipe

Traditionally whole muscle lamb meat is marinated in spiced yogurt and cooked over hot charcoal embers

Lamb Boti Kebab is normally made from the leg of lamb meat. The whole muscle meat is marinated in yogurt and spices. Normally, this dish is made on open charcoal fire using metal skewers resembling long needles with ¼" diameter. We will bake it in the oven instead, and use wooden skewers. You can use this recipe with mutton or beef as well.

What is a Kebab?

Ingredients

1. Cubed leg of lamb 1": 2 Pounds
2. Minced Garlic: 2 Tablespoons
3. Finely chopped fresh Cilantro: ¼ Cup
4. Lime Juice: 2 Tablespoon
5. Dahi (Yogurt): ¼ Cup
6. Turmeric Powder: ½ teaspoon
7. Cardamom Powder: 1 teaspoon
8. Cinnamon Powder: 1 teaspoon
9. Coriander Powder: 1 teaspoon
10. Ground Cumin: 1 teaspoon
11. Lal Mirch Powder (cayenne pepper): 1 teaspoon
12. Salt: 1 teaspoon
13. Cooking oil: ¼ Cup
Bamboo Skewers (Water soaked)

Method

Step 1: In a stainless steel or glass bowl combines items 1 through 13. Cover and marinate in refrigerator for 12 hours or even longer.
Step 2: Thread meat pieces on to the skewers about ½" apart. Place them in a non-stick cookie pan or greased pan. Cover with Aluminum foil. Save marinate. We will use to baste the kebabs.
Step 3: Preheat oven to 425º F. Bake 20 minutes.
Step 4: Remove Aluminum foil. Baste the Kebabs with marinate. Lower the over temperature to 350º F. Bake another 10 minutes. Check. If the meat is not done to your liking, brush with marinate and cook another 10 minutes.

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