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. You can also substitute the beef with lamb, chicken, pork, or even vegetables.
- 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 to 5 large metal skewers
- 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. Once cooked through, remove from heat and serve with a 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|