A Tandoori boti kebab is cubed lamb marinated in a spicy yoghurt to make the meat nice and tender, then skewered and cooked so that the meat is succulent with slightly charred edges.
It is a very popular Mughlai dish and is traditionally cooked in a clay oven called a tandoor but in this recipe we will use a barbecue grill to replicate that authentic tandoor flavor.
To get the best boti kebab and maximum flavor it’s best to marinate the meat overnight in a refrigerator. But if you don’t have the time try to leave it marinating for at least two hours.
Preparation time: 10 Minutes
Marinating Time: 24 hours
Cooking time: 30 minutes
1. Trim the fat off the meat and prick the cubes with a sharp pointed knife to llow the marinade to get deep inside the meat. Place the cubes of lamb in a shallow bowl and pour on the lemon or lime juice and salt and stand for 30 minutes. This is done before putting on the marinade.
2. Mix all of the marinade ingredients together and pour over the meat. Turn the meat in the tandoori marinade to ensure that it is thoroughly coated. Then cover with cling film/plastic wrap and leave to stand overnight in refrigerator.
3. When ready to cook thread the cubes of marinated lamb onto skewers to make kebabs.
4. Place your tandoori boti kebabs over medium hot coals and grill for about 10 to 15 minutes, turning occasionally and basting with any remaining marinade, until cooked through. Let the kebabs cook on one side before turning as this will prevent them from sticking to your grill grate.
I like to serve this on a bed of crispy lettuce with sliced onions and tomatoes with a wedge of lemon. I take the skewers out of the tandoori roti kebab and place the meat in an Indian flatbread with the lettuce, onions and tomato and pour over some mint sauce. Perfect!
The recipe includes some food coloring but I know that some people might not like using this. As an alternative you could use some powdered beetroot
If you’d like to take a shortcut when making your tandoori marinade you can take an easier route by buying some tandoori spice mix and just mix it with some yoghurt.
Place enough yoghurt to cover your lamb into a non-metallic bowl and then pour in some of the tandoori spice, and mix together. Add enough spice mix so that the yoghurt changes to a nice pinkie-red color and marinate your meat as the recipe above.
Traditionally Indian kebabs cooked in a tandoor are cooked on long metal skewers but you can use either metal or wood. My particular preference is to use long steel flat bladed skewers which prevent the meat from spinning on the skewer when turning the kebabs.
For your tandoori boti kebabs I’d suggest skewers like these Brazilian style skewers as the also have a wooden handle. But there are lots of other alternatives.