Tikka Boti Kebabs Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/23/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Tikka boti kebabs

The Spruce Eats / Maxwell Cozzi

Prep: 15 mins
Cook: 12 mins
Marinating Time: 12 hrs
Total: 12 hrs 27 mins
Servings: 4 to 6 servings

A popular South Asian dish, these kebabs are tender, fragrant and filled with flavor. The minced papaya is used to tenderize the meat but does not present a fruit-like taste to the finished product. Use long metal skewers for this dish and adjust the spiciness to suit your palate.

"A very tasty kebab. I used flank steak and marinated it overnight for maximum flavor. Minced papaya is a great meat tenderizer!" —Diana Andrews

A Note From Our Recipe Tester

Ingredients

  • 1/2 cup plain yogurt

  • 1/4 cup minced fresh papaya

  • 4 large garlic cloves, minced

  • 1 tablespoon lime juice

  • 1 teaspoon grated fresh ginger

  • 2 teaspoons ground cumin

  • 1/2 teaspoon onion powder

  • 1 1/2 teaspoons kosher salt

  • 1 tablespoon minced fresh chili pepper, more to taste

  • 2 pounds beef, or meat of choice, cut into 1 1/2-inch cubes

  • Vegetable oil, for the grill

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make tikka boti kebabs

    The Spruce Eats / Maxwell Cozzi

  2. In a large bowl combine the yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and chili.

    A bowl of yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and chili

    The Spruce Eats / Maxwell Cozzi

  3. Add the meat to the mixture and toss to coat. Cover the bowl and refrigerate for 4 hours, preferably overnight.

    Pieces of meat marinating in the yogurt marinade

    The Spruce Eats / Maxwell Cozzi

  4. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Clean and oil the grill grates. Thread the meat onto skewers. Depending on the length of the skewer, plan on 5 to 8 pieces per skewer, leaving some room between each piece of meat.

    Skewers of marinated meat on a plate

    The Spruce Eats / Maxwell Cozzi

  5. Place kebabs on the grill and cook, rotating occasionally, until the meat is cooked to your liking and charred in places, 10 to 12 minutes. Remove from the grill and let rest 5 minutes.

    Tikka boti kebabs cooking on a grill

    The Spruce Eats / Maxwell Cozzi

Recipe Variation

  • You can also substitute the beef with lamb, chicken, pork, or even vegetables.
Nutrition Facts (per serving)
475 Calories
32g Fat
4g Carbs
41g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 475
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 55%
Cholesterol 133mg 44%
Sodium 620mg 27%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 41g
Vitamin C 10mg 51%
Calcium 68mg 5%
Iron 4mg 22%
Potassium 500mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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