Boti Kebab
Snacks • India
About Boti Kebab
Marinated mutton cubes grilled over charcoal — Hyderabadi street-side kebab.
How to Make Boti Kebab (Traditional & Healthy Version)
Boti Kebab is a beloved South Indian non-vegetarian snack, known for its succulent, marinated meat pieces grilled to perfection on skewers. The name 'Boti' refers to tender chunks of boneless mutton or lamb, which are coated in aromatic spices and yogurt before being roasted over a smoky tandoor or on a tawa. This dish holds a special place in South Indian Muslim cuisine, especially during festivals like Eid, where it is served as a starter to tantalize the palate. The tantalizing flavors come from a blend of locally sourced spices such as dhania (coriander), jeera (cumin), and mirchi (chilli powder), balanced with the creaminess of dahi (curd). Boti Kebab is not just a treat for your taste buds but also a celebration of India's rich culinary heritage. Ideal as a healthy, protein-rich evening snack or as part of a festive platter, Boti Kebab is enjoyed across households for its simplicity and robust flavor. It is perfect for those seeking a wholesome, low-carb, and high-protein snack that doesn’t compromise on taste. The charred edges and juicy interior make every bite memorable, while the easy cooking method ensures you can recreate this restaurant-style delicacy at home. Serve it with mint chutney and lemon wedges for a truly authentic experience.
Ingredients(for 1 plate (5-6 pieces per serving))
- 250 grams Boneless mutton/lamb cubes (boti)
- 1/4 cup Curd (dahi)
- 1 tablespoon Ginger garlic paste (adrak lahsun ka paste)
- 1 teaspoon Red chilli powder (lal mirch)
- 1/4 teaspoon Turmeric powder (haldi)
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon Cumin powder (jeera powder)
- 1/2 teaspoon Garam masala
- 1 tablespoon Lemon juice (nimbu)
- to taste Salt
- 1 tablespoon Mustard oil (sarson ka tel) - optional
- 1 tablespoon Fresh coriander leaves (hara dhania, chopped) - optional
Instructions
- 1
Wash and pat dry the boneless mutton cubes. Ensure all pieces are uniform for even cooking.
5 minutes
Trim excess fat for a leaner kebab.
- 2
In a large mixing bowl, combine dahi, ginger garlic paste, lal mirch, haldi, dhania powder, jeera powder, garam masala, nimbu juice, and salt. Mix well to form a smooth marinade.
3 minutes
Whisk the curd till smooth before adding spices to avoid lumps.
- 3
Add the mutton cubes to the marinade. Coat each piece thoroughly, cover, and refrigerate for at least 1 hour (overnight for best results).
60 minutes
Longer marination enhances tenderness and flavor.
- 4
Thread the marinated mutton pieces onto metal or soaked bamboo skewers.
2 minutes
Soak bamboo skewers for 30 minutes to prevent burning.
Why This Dish is Healthy
This Boti Kebab recipe is grilled, not deep-fried, reducing unnecessary fat. Lean mutton provides high-quality protein and essential micronutrients, while the use of dahi, lemon, and traditional Indian spices supports digestion and metabolism. With only 235 calories per serving, it's a satisfying snack for those watching their weight or seeking healthier Indian non-veg options.
Boti Kebab is a protein-rich snack, offering 26g protein per serving, ideal for muscle repair and healthy metabolism. It is low in carbohydrates and contains healthy fats, making it suitable for low-carb or keto diets. The marinade with dahi adds probiotics, while spices like turmeric and cumin have anti-inflammatory and digestive properties. Vitamins B12, iron, and zinc from mutton support energy and immunity.
Pro Tips
- 💡Use tender cuts of mutton for melt-in-the-mouth kebabs.
- 💡Marinate overnight for deeper flavor and softness.
- 💡Serve immediately after grilling to retain juiciness.
Storage & Serving
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing to retain texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 235.0 kcal |
| Protein | 26.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 13.0 g |
| Fiber | 0.0 g |
