boti kebabs

How To Make boti kebabs

• Step 1
  MARINADE... In a small dry skillet over medium heat, toast the coriander and cumin seeds, shaking the pan occasionally, until fragrant and lightly browned, about 1 1/2 to 2 minutes.
• Step 2
  Transfer the toasted seeds to a mortar or spice grinder, and grind to a fine powder; transfer to a large bowl.
• Step 3
  To the bowl, add yogurt, ghee, lemon juice, ginger, garlic, Garam Masala, smoked paprika, turmeric, and cayenne pepper; set aside.
• Step 4
  In the jar of a blender, add papaya chunks and beef broth. Place the lid on and process into a smooth purée.
• Step 5
  Add papaya purée to the spice mixture and stir until blended; set aside.
• Step 6
  Generously season the beef cubes with salt and pepper. Add the meat to the papaya-spice mixture and stir to coat, pushing the meat down if necessary. Cover and chill for 18 to 24 hours.
• Step 7
  KEBABS... The day after, remove the bowl from the fridge and bring the meat to room temperature.
• Step 8
  About 30 minutes later, thread on a piece of red pepper followed by a piece of red onion before adding a beef cube, leaving a little gap between each ingredient so the kebabs cook evenly. Repeat the same order, finishing with a piece of red pepper.
• Step 9
  Preheat the BBQ to 500ºF to 550ºF and, using tongs, pour canola oil on a paper towel to grease the grates.
• Step 10
  Place the skewers on the grill, close the lid and cook for 12 minutes, rotating every 3 to 4 minutes, or until the internal temperature reaches 145ºF.
• Step 11
  Serve kebabs immediately with yogurt and naan bread.
• Step 12
  To view this amazing kebab recipe on YouTube, click on this link ➡ https://youtu.be/dRrSrbJQ0yk
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!