Beef Boti Kebabs

Beef Boti Kebabs
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

This boti kebabs recipe takes its inspiration from a kebab recipe popular during Nizam rule in Hyderabad. Back then this prominent dish consisted of tender pieces of boneless mutton dipped in spices and egg wash, rolled in crumbs, and deep fried. To make this recipe more diabetes-friendly, we've used a marinade to tenderize the meat and swapped frying for grilling on the stove top. The spices keep the traditional Indian flavors without the additional fat and carbs.

  • Prep time
    4 hr
  • Cook time
    8 min
  • Servings
    6 Servings
  • Serving size
    1 Kebab (5–6 Pieces Beef)
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 Kebab (5–6 Pieces Beef)
  • Amount per serving Calories 130

  • Total Fat 5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 430mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 17g
  • Potassium 310mg
  • Phosphorus 150mg

Choices/Exchanges: 3 Lean protein

Ingredients

Ingredients

  • minced garlic cloves
    11 clove
  • turmeric (ground)
    2
  • coriander (ground)
    12
  • fennel seeds (crushed)
    6
  • crushed red pepper flakes
    2 tsp
  • canned green chiles (finely chopped)
    1
  • garam masala
    6
  • salt
    3
  • lime juice
    16
  • lean sirloin steak (all visible fat removed and cut into 1-inch / 2.5-cm cubes)
    509
  • sunflower oil (divided)
    12
  • salt
    3
  • lime (cut into wedges)
    1
  • fresh cilantro (stems removed and leaves chopped)
    1 bunch
Directions

Directions

  1. Soak wooden skewers in cold water for at least 10 minutes.

  2. Mix all marinade ingredients in a bowl until well combined. Add steak cubes, stir to coat, and marinate in the refrigerator for 2–3 hours (or up to 6 hours). Remove from refrigerator and let stand at room temperature for 30 minutes before grilling.

  3. After steak has marinated and rested at room temperature, preheat a cast iron griddle over medium-high heat or an outdoor grill. Brush griddle or grill lightly with ½ tsp / 2.5 mL oil to prevent kebabs from sticking.

  4. Skewer steak onto wooden skewers (about 5–6 pieces of steak per skewer), leaving some space between each piece, and brush with remaining 1½ tsp / 7.5 mL oil. Sprinkle with salt.

  5. Place kebabs on the griddle or grill and cook for about 4 minutes per side (8 minutes total). Serve hot, garnished with lime wedges (for squeezing over kebabs) and cilantro.

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