|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A popular South Asian dish, these kebabs are tender, fragrant and filled with flavor. The minced papaya is used to tenderize the meat but does not present a fruit-like taste to the finished product. Use long metal skewers for this dish and adjust the spiciness to suit your palate.
- 1/2 cup plain yogurt
- 1/4 cup fresh papaya (minced)
- 4 cloves garlic (minced)
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger (grated)
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons salt
- 2 large chilies (seeded and minced)
- 2 pounds beef or meat of choice (cut into 1 1/2 inch cubes)
- 1 tablespoon vegetable oil
Gather the ingredients.
In a large bowl combine yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and minced chilies. Add cubed meat to mixture and coat well.
Cover bowl with plastic wrap and place in refrigerator. Marinate meat for 4 to 12 hours.
Preheat grill for medium-high heat. Right before placing kebabs on the grill, oil the grill grates. Do this with a long pair of tongs, folded paper towels, and oil.
Remove meat from refrigerator and thread cubes onto skewers. Depending on the length of the skewer, plan on between 5 to 8 pieces per skewer. Do not overcrowd skewers and make sure there is enough room at the top and bottom of each one.
Place boti kebabs onto the grill and cook for 10 to 12 minutes, rotating occasionally.
- You can also substitute the beef with lamb, chicken, pork, or even vegetables.