Tandoori Boti Kebab

Ingredients

• 500g (1.1 lb) boneless chicken or lamb, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or lamb, cut into bite-sized pieces
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, paprika, salt, and vegetable oil. Mix well to form a smooth marinade.
2. 2.
   Add the chicken or lamb pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
3. 3.
   If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 200°C (400°F).
4. 4.
   Thread the marinated meat onto skewers, leaving a small gap between each piece.
5. 5.
   If using a grill, place the skewers directly on the grill grates and cook for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   If using an oven, place the skewers on a baking sheet lined with aluminum foil and bake for 15-20 minutes, or until the meat is cooked through and slightly charred.
7. 7.
   Once cooked, remove the skewers from the heat and let them rest for a few minutes.
8. 8.
   Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Yogurt — Use Greek yogurt for a thicker marinade. If the yogurt is too watery, strain it through a cheesecloth or a fine-mesh sieve to remove excess liquid.
• Garam masala — If you don't have garam masala, you can make a substitute by combining equal parts ground cumin, coriander, cardamom, black pepper, cinnamon, and cloves.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If using wooden skewers, soak them in water for 30 minutes before threading the meat to prevent them from burning.
• Serve the Tandoori Boti Kebab with a side of mint chutney or raita for a refreshing contrast to the spices.
• If you prefer a spicier kebab, add a pinch of cayenne pepper or chili powder to the marinade.
• Experiment with different meats such as beef or shrimp for a variation in flavors.

Serving advice

Serve the Tandoori Boti Kebab as an appetizer with a side of mint chutney or raita. Alternatively, serve it as a main course with naan bread or rice, accompanied by a fresh salad.

Presentation advice

Arrange the Tandoori Boti Kebab skewers on a platter, garnish with fresh cilantro, and serve with lemon wedges on the side. For an elegant touch, you can sprinkle some chaat masala over the kebabs before serving.