Namkeen Boti Recipe
I absolutely love making this Afghani Boti because it proves you don't need complicated spice blends to create restaurant-quality grilled meat. With just onion juice, garlic, salt, and oil, this 4-ingredient marinade uses natural enzymes to tenderize beef boti to perfection, delivering juicy, charred bites that showcase the pure flavor of quality meat.
Equipment
- 1 Large mixing bowl
- Measuring Spoons
- Skewers
- Grater
- BBQ Grill
- Charcoal
Ingredients
- 1 kg Beef boti boneless, preferably from tender cuts like sirloin or ribeye
- 1 tablespoon Garlic crushed
- 1 tablespoon Salt or to taste
- Juice of 2 Onions Extract the juice by grating or blending the onions
- ¼ cup Cooking oil
Instructions
- In a large mixing bowl, place the boneless beef boti.
- Add 1 tablespoon of crushed garlic and 1 tablespoon of salt to the beef.
- Pour the onion juice and oil into the bowl.
- Thoroughly mix the ingredients until the beef is evenly coated.
- Cover the bowl with plastic wrap or a lid and allow the meat to marinate in the refrigerator for 8 to 10 hours, or overnight.
- Preheat your BBQ grill to a medium-high heat.
- Once the meat has marinated, thread it onto skewers.
- Carefully place the skewers on the preheated grill, leaving some space between each skewer for even cooking.
- Grill the meat, rotating the skewers occasionally. Cook the meat until it has a brown color and a beautiful char. This will take up to 15 minutes.
- You can use a meat thermometer to ensure the internal temperature of the beef reaches at least 145°F (63°C) for medium doneness.
- Once cooked, remove the skewers from the grill and allow the Namkeen boti to rest for 10 minutes before serving.
- Your delicious Namkeen boti is ready to serve! Enjoy with a refreshing salad and yogurt raita.
Notes
To ensure even cooking, cut the beef into small pieces.
Allow the beef to marinate overnight for best results.
Baste the beef with ghee or oil while it grills.