Beef Boti Kebabs
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. Serve with Whole-Wheat Spinach Parathas and grilled veggies.
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- Prep time
- 4 hr
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- Cook time
- 8 min
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- Servings
- 6 Servings
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- Serving size
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1 Kebab (5–6 Pieces Beef)
Ingredients
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minced garlic
- 1 tbsp
- 1 tbsp
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turmeric (ground)
- 1/2 tsp
- 1/2 tsp
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ground coriander
- 2 tsp
- 2 tsp
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fennel seeds (crushed)
- 1 tsp
- 1 tsp
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crushed red pepper flakes
- 1/2 tsp
- 1/2 tsp
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green chili (finely chopped)
- 1
- 1
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garam masala
- 1 tsp
- 1 tsp
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salt (divided use)
- 1 tsp
- 1 tsp
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lime juice
- 1 tbsp
- 1 tbsp
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lean sirloin steak (all visible fat removed and cut into 1-inch cubes)
- 18 oz
- 510 g
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sunflower oil (divided)
- 2 tsp
- 2 tsp
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lime (cut into wedges)
- 1
- 1
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fresh cilantro (stems removed and leaves chopped)
- 1 bunch
- 1 bunch
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Directions
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Soak wooden skewers in cold water for at least 10 minutes.
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Combine garlic, turmeric, coriander, fennel seeds, chili flakes, minced green chili, garam masala, 1/2 tsp sat, and lime juice in a bowl. 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.
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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.
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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 remaining 1/2 tsp salt.
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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.