Boti Kebab
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Indulge in the smoky, melt-in-the-mouth goodness of Mutton Boti Kebab, a quintessential gem of Awadhi and Mughlai cuisine. Unlike seekh kebabs made from mince, this authentic Boti Kebab recipe uses succulent, bite-sized cubes of boneless mutton marinated in a rich, spicy blend of yogurt, raw papaya, and artisanal spices. If you are searching for a spicy grilled boti kebab that captures the true essence of Lucknow’s street food, the secret lies in the double-marination process which ensures the meat stays juicy while developing a charred, crispy exterior over hot coals. Many food lovers crave this homemade mutton starter for its intense infusion of cloves, black cardamom, and mustard oil. Whether enjoyed as a standalone appetizer with mint chutney or wrapped in a soft Rumali Roti, these traditional marinated mutton chunks are a testament to the art of Indian grilling.
Ingredients
Cooking Instructions
Tips & Secrets
- Using black salt (Kala Namak) is the secret to achieving that authentic restaurant-style depth of flavor.
- Longer marination is crucial for boti kebabs; it makes the mutton incredibly tender and flavorful.
- Basting with butter at the end adds a glossy finish and keeps the meat from drying out.
- Using skewers with a small gap allows heat to circulate, ensuring the meat cooks perfectly from all sides.
Nutritional Information(Per 1 serving)
240 kcal
26g
14g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.