Lamb Boti Kabob Recipe
Boneless chunks of lamb, marinated and grilled with herbs and spices.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Lamb
Skewers & Grill Finish
Method
Marinade & Lamb
- 1
Prepare the Lamb
Trim excess fat from the lamb and cut into uniform 1–1.5 inch cubes so they cook evenly. Pat dry with paper towels.
- 2
Make the Marinade
In a large bowl combine the yogurt, ginger paste, garlic paste, ground coriander, ground cumin, paprika, turmeric, black pepper, red chili powder, garam masala, lemon juice, vegetable oil and salt. Whisk until smooth.
- 3
Add Fresh Herbs
Stir the chopped cilantro, chopped mint and optional chopped green chili into the marinade until evenly distributed.
- 4
Marinate the Lamb
Add the lamb cubes to the marinade, toss thoroughly to coat each piece. Cover and refrigerate for at least 4 hours, preferably 8–12 hours. For best flavor, remove from refrigerator 30–45 minutes before grilling to come closer to room temperature.
Skewers & Grill Finish
- 5
Prepare Skewers and Grill
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan or broiler, preheat until hot and lightly oiled.
- 6
Thread the Lamb
Thread the marinated lamb onto skewers, leaving small gaps between pieces so heat circulates. Do not overcrowd—use 4–6 cubes per skewer depending on size. Reserve any remaining marinade; discard marinade that has touched raw meat or boil it if you plan to use as a baste.
- 7
Grill the Kabobs
Place skewers on the hot grill. Cook for about 8–10 minutes total, turning every 2–3 minutes to get even char and cook through. Aim for a medium doneness (internal temperature ~145°F / 63°C) or longer if you prefer more well-done meat. Watch for flare-ups; move skewers away briefly if flames are high.
- 8
- 9