Awadhi Boti Kebab
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Ingredients
- 700 g diced lamb shoulder
- 150 g natural yoghurt
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1.5 tsp kashmiri chilli powder
- 1 tsp garam masala
- 1 lemon, juiced
- 1 red onion, sliced
- 1 red pepper, sliced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 33.4 g
- Carbohydrate
- 11 g
- of which sugars
- 7.7 g
- Fat
- 41.6 g
- of which saturates
- 16.3 g
- Fibre
- 3.2 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb with the natural yoghurt, garlic, ginger, kashmiri chilli powder, garam masala and half the lemon juice, and marinate in the fridge for at least 1 hour.
- 2
Thread the lamb onto skewers alternately with the red onion and red pepper.
- 3
Brush with the vegetable oil and grill under a hot oven grill, or on a griddle, for 14-16 minutes, turning occasionally, until charred in places and cooked through with no pink remaining.
- 4
Squeeze over the remaining lemon juice and rest for 2 minutes before serving with rice or salad.
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