Yummy Masala Boti Kabab with Mint Raita

We’re not saying this is the only kabab recipe you need. But we’re not not saying it either.”

This is your new go-to when the craving for juicy, spicy, perfectly charred meat hits hard but the energy level says: “I’ve got two hours, max.” The marinade is built on pantry-friendly South Asian staples—ginger, garlic, mustard oil, kabab masala, and a little ketchup for unexpected tang. A spoonful of ghee rounds it all out with deep richness. The real magic? That quick charcoal smoke at the end that takes things from great to restaurant-level.

Threaded onto skewers and cooked low and slow on a pan or grill, these kababs come out incredibly tender and packed with flavor. And don’t sleep on the mint-coriander raita—it’s got kick, tang, and creaminess, all in one bowl. Slather it on, dip into it, or just eat it by the spoonful when no one’s looking (we won't judge).

Serve with flaky porota or warm naan, maybe a squeeze of lime if you’re feeling extra. It’s smoky, spicy, herby, and just plain addictive.

A delectable dish featuring succulent grilled meat pieces, served alongside a fluffy flatbread and a mint raita, presented on a rustic wooden table.

What You Need

For the Kabab Marinade:

• 500g red meat (beef/lamb), cubed

• 1 tsp salt

• ¼ tsp black salt (bit lobon)

• ½ tsp cumin powder

• ½ tsp coriander powder

• 1 tsp kabab masala

• ¾ tsp red chili powder

• 1 tsp ketchup

• 1 tbsp mustard oil

• 1 tsp garlic paste

• 1 tsp ginger paste

• 1½ tbsp plain yogurt

• 1 tsp ghee

How to Make It

1. In a large bowl, mix everything listed above with the meat. Massage it well so the spices coat each piece evenly.

2. Cover and let it marinate for at least 2 hours (overnight is even better!).

Mint Raita On the Side

Blend Together:

• 10–12 fresh mint leaves

• 1 bunch coriander leaves

• 4–5 green chilies

• ½ cup water

Blend until smooth.

Now Add to a Bowl:

• The blended paste

• 4 tbsp tamarind water

• Juice of 1 lime

• 1 tbsp mustard paste

• ¾ tsp black salt

• ½ tsp salt

• ¾ tsp cumin powder

• ¾ tsp coriander powder

Mix well, then add:

• 1½ cups yogurt

• 1½ tbsp sugar

• Water as needed to adjust consistency

Stir until everything is smooth and creamy. Chill till ready to serve.

Time to Skewer & Cook!

1. Soak wooden skewers in water for 30 mins (so they don’t burn).

2. Thread marinated meat cubes onto the skewers — leave a little space between each piece so they cook evenly.

3. Heat a pan or grill on low heat, cook skewers 4–5 mins each side.

4. Once all sides are seared, raise heat to low-medium and cook until meat is tender and juicy.

5. Brush with 1 tsp ghee + 1 tbsp mustard oil while cooking for extra flavor.

Smoky Finish (Optional but 🔥)

1. Once the kababs are done, place a piece of hot charcoal in a small bowl or foil inside the pan.

2. Pour the leftover brushing oil over the coal — it’ll smoke immediately!

3. Cover the pan for 2 minutes to infuse that amazing smokiness.

   
   
   
   

Serve With:

Hot naan or porota + your zesty raita = pure joy.