Ingredients
For the Marinade:
- 1 kg beef or mutton, thinly sliced into strips (preferably tender cuts)
- 1 cup thick yogurt
- 1 tbsp raw papaya paste (optional, for tenderizing)
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 3 tbsp mustard oil
- 1 large onion, thinly sliced and fried until golden brown, then crushed
- 1 tbsp lemon juice
Spice Mix:
- 1 tbsp red chili powder (adjust to taste)
- 1/2 tbsp cumin powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- Salt to taste
Instructions
Step 1: Prepare the Marinade
- In a large mixing bowl, combine yogurt, papaya paste, ginger paste, garlic paste, mustard oil, and lemon juice.
- Add the spice mix: red chili powder, cumin powder, coriander powder, garam masala, turmeric, and salt. Mix everything well to form a thick, fragrant marinade.
- Add the crushed fried onions to the marinade and stir well.
Step 2: Marinate the Meat
- Add the sliced beef or mutton to the marinade and coat each piece thoroughly.
- Cover and refrigerate for at least 4 hours, preferably overnight. This allows the meat to absorb the spices and tenderize.
Step 3: Prepare for Grilling
- Preheat your grill or barbecue. If using skewers, thread the marinated meat onto skewers, leaving some space between each piece.
- Brush the grill with a little oil to prevent sticking.
Step 4: Grill the Kebabs
- Grill the skewers on medium heat, turning them occasionally to cook evenly, for about 10-12 minutes, or until the meat is tender and slightly charred.
- Baste with additional mustard oil or butter while grilling to keep the meat juicy.
Step 5: Serve
- Remove from the grill and serve hot with naan or paratha, fresh lime wedges, and thinly sliced onions.
- Optionally, garnish with fresh coriander and a sprinkle of chaat masala for extra flavor.
Tips
- Adjust spiciness: Add more or fewer chilies depending on your spice preference.
- Cooking indoors: Use a grill pan or oven if an outdoor grill isn’t available; broil the kebabs on high heat in the oven for a similar char.
