Boti kebabs are that one dish that are favourites throughout the year. Whether it's eaten alone or paired with parathas that come right off the stove these kebabs are a dream come true. This recipe has been crafted after several tries to come up with one that is perfect and absolutely easy to master.
Ingredients
½ kg boneless beef
½ cup of yogurt
1 tsp salt
1 tbsp of garlic paste
2 tbsp of ginger paste
2 tbsp red chilli powder
1 tsp of clove powder
2 tbsp vinegar
½ cup of vegetable oil
1 tsp of all spice/kebab chini (around 10 pieces)
1 tbsp of crushed black Pepper
A pinch of sugar
Wash the meat pieces and strike them with a kitchen hammer into thin sheets of meat.
Marinate the meat with yogurt, salt, garlic-ginger paste, red chilli powder, clove powder and vinegar.
Keep it marinated for at least an hour.
In a large pot, add in the marinated meat, black pepper, all spice, sugar, oil and water. Bring it to a boil and then simmer for an hour.
Once the meat is cooked thoroughly, turn off the flame and place a small steel bowl in the middle of the pot.
Place a burning coal on the bowl, pour a small amount of ghee on top of the burning coal and immediately cover the pot, to let the smoke infuse into the meet properly.
After 10 minutes remove the bowl along with the coal and place the meat in a stick to serve immediately with parathas and raita.
If not served immediately, hold the stick of meat over the cooking flame for a fer seconds before serving.
