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Recipe > Boti Kabab



700g boned leg of lamb

2 small cloves of garlic, peeled and chopped

2 tbsps chopped coriander leaves

2 tbsps lemon juice

75g thick set natural yogurt

Salt to taste

tbsp ground turmeric

2 tbsps cooking oil


Grind the following 4 ingredients in a coffee grinder

To garnish

6 green cardamons (with the skin)

Thinly sliced onion rings, separated

1 cinnamon stick, 1-inch long

Crisp lettuce leaves

2-3 dried red chillies

Wedges of cucumber

1 tbsp coriander seeds



  1. Wash the meat and dry with a cloth.

  2. Prick all over with a sharp knife and cut into 1 -inch cubes.

  3. Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.

  4. Put the meat into a bowl and add the liquidised ingredients.

  5. Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).

  6. Preheat grill to high

  7. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).

  8. Thread meat onto skewers leaving about -inch gap between each piece.

  9. Mix any remaining marinade with the oil and keep aside.

  10. Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.

  11. Turn the skewers over and grill for a further 2-3 minutes.

  12. Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.

  13. Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.

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