Mutton Boti Kebab Recipe | Lamb Boti kabab Recipe

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Mutton Boti Kebab Recipe | Lamb Boti kabab Recipe

 

Extremely marinated mutton or lamb pieces grilled on a barbeque or baked. The mutton boti kebabs recipe provides a great dinner party. Mutton or lamb boti kebab is a full of flavor and delicious Indian recipe that can be served as a starter also.

 

SERVES          4

Preparation Time: 2.30 hours

Cooking Time: 20-25 minutes

 

Ingredients:

Mutton Boti Kebab Recipe | Lamb Boti Kabab Recipe

Lamb, boneless                              1 kg

Ginger pates                                   2 tbsp

Garlic paste                                     2 tbsp

Lemon juice                                     5 tbsp

Tenderizer                                       5 tsp

Yogurt                                               ¼ cup

Ground pepper powder                  1 tsp

Cumin powder                                 1 tsp

Cardamom powder                         1 tsp

Chili powder                                     2 tsp

Salt                                                    to taste

Cooking oil                                       ½ cup

Butter/Oil                                         for basting

 

Preparation Method:

Mutton Boti Kebab Recipe | Lamb Boti Kabab Recipe

Wash and clean the lamb/mutton meat, cut into pieces and marinate with garlic and ginger paste, salt, tenderizer, and lemon juice. Keep aside for 30-45 minutes.

Prepare the second marinade, combine all the remaining ingredients and include the lamb/mutton cubes and keep aside at least for 2 hours to marinade.

Skewer the lamb/mutton cubes and roast on a grill or in oven/tandoor for 15-20 minutes. Remove and brush with butter/oil and roast again for 4-5 minutes.

Take out from the skewers and serve lamb boti kebabs or mutton boti kebabs hot with green salad and chutney.

 

Read: Awesome kakori Kebab Recipe – Awesome Seekh kebab Recipe

 

2018-09-29T21:34:50+00:00 February 14th, 2017|Appetizer, Lamb/Mutton Dishes, RECIPES, SNACKS|0 Comments

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