Yogurt-Marinated Lamb Boti Kebab

By Sprig Originals ✓ · cooked up in Sprig

Cubes of lamb leg get a two-stage soak — first a sharp ginger-garlic-lemon rub, then a thick hung-yogurt marinade loaded with roasted spices — so the meat turns silky before it ever meets fire. Threaded onto skewers and blasted under a hot broiler (or over live coals), they pick up the blistered edges and juicy centers you'd expect from a tandoor, finished with an optional ghee-and-charcoal smoke for that last 10% of restaurant flavor.

Ingredients

• 1.5 lb boneless lamb leg or shoulder, cut into 1 1/4-inch cubes
• 1 tbsp ginger paste (or finely grated fresh ginger)
• 1 tbsp garlic paste (or finely grated garlic)
• 2 tbsp fresh lemon juice
• 1.5 tsp kosher salt
• 1 tsp raw papaya paste, optional (from unripe green papaya)

• 1 cup whole-milk Greek yogurt
• 2 tbsp chickpea flour (besan)
• 2 tbsp mustard oil or neutral oil
• 1.5 tsp Kashmiri red chile powder
• 1 tsp ground cumin, freshly toasted
• 1 tsp ground coriander
• 3/4 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp ground green cardamom
• 1/2 tsp kosher salt

• 1 piece natural lump charcoal, walnut-sized (optional, for smoking)
• 2 tsp ghee, melted, plus more for basting
• 1 tsp chaat masala
• 1 lemon, cut into wedges
• 1 small red onion, sliced into thin rings
• 1/4 cup cilantro leaves
• 1 tsp toasted crushed dried fenugreek leaves (kasuri methi), optional

Instructions

1. Trim the lamb of hard gristle and heavy fat pockets, leaving a little soft fat for flavor, and cut it into even 1 1/4-inch cubes — evenness matters more than size, or the skewer will cook unevenly. Pat the cubes very dry with paper towels.
2. In a large bowl, toss the lamb with the ginger paste, garlic paste, lemon juice, 1 1/2 teaspoons salt, and the papaya paste if using. Massage it in for a full minute, then cover and let it sit at room temperature for 30 minutes. If you use papaya, do not exceed 45 minutes at this stage or the texture turns mushy.
3. Meanwhile, make the yogurt marinade. Toast the chickpea flour in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until it smells nutty and turns a shade darker; slide it onto a plate to cool. In a bowl, whisk the Greek yogurt smooth, then whisk in the cooled chickpea flour, mustard oil, Kashmiri chile, cumin, coriander, garam masala, turmeric, black pepper, cardamom, and 1/2 teaspoon salt. The marinade should be thick enough to cling to a spoon — if it slides off, whisk in another teaspoon of chickpea flour.
4. Scrape the yogurt marinade into the lamb and mix with your hands until every cube is coated in an opaque jacket. Cover and refrigerate at least 6 hours and up to 24; 12 hours is the sweet spot. Bring the bowl out 40 minutes before cooking so the meat is not fridge-cold.
5. If using bamboo skewers, soak six 10-inch skewers in water for 20 minutes. Thread 4 to 5 cubes per skewer, leaving about 1/4 inch of space between cubes so heat can circulate — packed-tight kebabs steam instead of char. Wipe off any excess marinade that hangs in thick blobs; it will scorch.
6. BROILER METHOD: Set an oven rack so the skewer tops sit 4 to 5 inches from the element and preheat the broiler on high for 10 minutes. Line a rimmed sheet pan with foil and set a wire rack inside it; lay the skewers on the rack. Broil 6 to 7 minutes until the tops are blistered and spotted black in places, then turn each skewer and broil 5 to 6 minutes more. Baste with melted ghee, then broil 1 to 2 final minutes for color. Lamb should read 140°F to 145°F at the center of a cube for rosy, tender medium.
7. GRILL METHOD: Build a hot two-zone charcoal fire or heat a gas grill to high (about 500°F). Grill the skewers over direct heat 3 to 4 minutes per side, turning through four faces, until charred at the edges; if flare-ups get aggressive, move them to the cool side to finish to 140°F to 145°F. Baste with ghee in the last minute.
8. OPTIONAL SMOKE (dhungar): Pile the cooked skewers in a large bowl. Heat the charcoal lump directly on a gas burner or in the coals until glowing red, about 5 minutes, then set it in a small metal cup or on a scrap of foil nestled among the kebabs. Pour the 2 teaspoons melted ghee and crushed kasuri methi over the coal, cover the bowl tightly with a lid or foil, and let it smoke for exactly 3 minutes. Uncover away from your face and discard the coal.
9. Rest the kebabs 4 to 5 minutes, then slide them off the skewers or serve on them. Dust with chaat masala, scatter red onion rings and cilantro over the top, and serve with lemon wedges to squeeze at the table — with green chutney and warm naan if you're making a meal of it.

Chef's tips

Nutrition (per serving, estimated)

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