- 2 pounds/900 g beef or meat of choice, cut into 1 1/2 inch cubes
- 1/2 cup/120 mL plain yogurt
- 1/4 cup/60 mL fresh papaya, minced
- 4 cloves garlic, minced
- 1 tablespoon/15 mL lime juice
- 1 tablespoon/15 mL vegetable oil
- 2 teaspoons/10 mL cumin
- 1 teaspoon/5 mL fresh ginger, grated
- 1 1/2 teaspoons/7.5 mL salt
- 1/2 teaspoon/2.5 mL onion powder
- 2 large chilies, seeded and minced
- 4-5 large metal skewers
1. In a large bowl combine yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and minced chilies. I find that using a zest grater is the easiest way to deal way to deal with the ginger. Simply cut away outer skin and grate the flesh of the ginger root. Add cubed meat to mixture and coat well. Cover bowl with plastic wrap and place in refrigerator. Marinate meat for 4-12 hours.
2. Preheat grill for medium high heat. Right before placing kebabs onto grill, oil the grill grates. Do this with a long pair of tongs, folded paper towels, and oil. I recommend using a high smoke point oil like grapeseed or avocado oil.
3. Remove meat from refrigerator and thread cubes onto skewers. Depending on length of skewer, plan on between 5-8 pieces per skewer. Do not overcrowd skewers and make sure there is enough room at the top and bottom of each one.
4. Place boti kebabs onto grill and cook for 10-12 minutes, rotating occasionally. Once cooked through, remove from heat and serve with a fresh off the grill flatbread and South Asian-style condiments.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|