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During the hot months of the year, our barbecue works almost every day. Besides the fact that we don’t heat up the kitchen and David is mostly in front of it, standing and cooking food 👨🍳 for us, anything grilled on it is super delicious!
Kebabs are among our summer favorites 💖! On the site, I have several recipes such as Yakitori Chicken, Creole Shrimp & Andouille Kebabs, Greek Ouzo, Turkish, Hawaiian Teriyaki Shrimp Kebabs, and more. Let’s add another one to this yummy list… my Boti Kebabs!
Beef cubes are marinated for 24 hours in a gorgeous mixture made with an array of spices along with a papaya purée. The next day, red peppers, red onions 🧅 and beef cubes are threaded on and grilled for 12 minutes, rotating every 3 to 4 minutes or until the meat reaches an internal temperature of 145ºF.
This Boti Kebabs recipe is easy to make. There are a few quick steps to do first. Coriander and cumin seeds are toasted for a couple minutes or until fragrant and lightly brown. Typically, I don’t time it and rely on my nose 👃 – when I can smell it, it’s done!
From here, the seeds are ground into a fine powder and dropped into a large bowl. Plain yogurt, ghee, freshly squeezed lemon juice 🍋 and spices such as garam masala which is a lovely Indian spice blend, are added to the powdered seeds.
The next step is to turn papaya chunks into a smooth purée…
The fruit is processed in the blender with a little bit of beef broth. It takes 15 to 20 seconds to do. Then the fruit purée is added to the yogurt-spice bowl and blended together. Then the well-seasoned beef cubes join the party. After being coated, the bowl is transferred to the refrigerator for 18 to 24 hours 🕟…
The next day, the chilled meat is removed from the fridge and brought back to room temperature before being threaded which takes about 30 minutes ⏰. It’s an important step to do because it helps cook the meat uniformly.
When it’s time to thread, I chose red peppers and red onions however zucchini and yellow squash are great choices. Cherry tomatoes and mushrooms 🍄 are other options but I stay away from broccoli and cauliflower as they won’t hold their shape and become mushy if cooked too long.
The ideal BBQ temperature is between 500ºF to 550ºF. It takes about 12 minutes to grill, rotating every 3 to 4 minutes. When the internal temperature of the beef cubes reads 145ºF, the kebabs are ready to be enjoyed 😋!
If you don’t own a barbecue, here’s an alternative 😉…
Turn the oven to 400ºF and line a baking sheet with lightly greased foil. Place the skewers in a single layer and bake them for about 20 minutes, turning every 5 minutes, or until the internal temperature is reached. If you want a little char on them, turn the broiler on low and cook for 2 minutes, turning once.
After they’re grilled, I like serving the kebabs with yogurt on the side but a Creamy Tahini Sauce is also an alternative. There’s sliced cucumber 🥒 and cherry tomatoes I like adding to the plate along with naan bread… simple and yet so tasty!
These Boti Kebabs are so delightful! Extremely tender due to the yogurt as well as the papaya which both act as a meat tenderizer, this flavorful recipe is certainly a delicious item to put on the barbecue 🔥 this summer…
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Beer Can Chicken
– Bison Burgers with Bourbon Onion Jam
– Grilled Marlin Steaks
– BBQ Beef Shish Kebabs
– Grilled Jalapeño Poppers
– Canadian Smoky Pork Ribs
– Fire Roasted Salsa
– Peri Peri Chicken
– Shish Tawook
and for even more barbecue recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/boti-kebabs/
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
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