How To Make Beef Tikka Boti?

Introduction for beef tikka

Thoroughly clean and wash the meat. To make the meat appetising, the meat needs to be carefully marinated with spices. Because after marinating, the flesh takes on the flavour of the spices, making the meat’s fibre tasty. If you want fat, you can use fatty meat to create beef tikka, but try to use lean meat. Because beef steak shrinks after cooking, it is best to make the slices around three inches thick rather than excessively thin.

Ingredients For Beef Tikka Boti

Plain yogurt    =  1/2 cup
Minced fresh papaya  =  1/4 cup
Garlic cloves, minced  =  4 large
Lime juice  =  1 tablespoon
Grated fresh ginger  =  1 teaspoon
Ground cumin  =  2 teaspoons
Onion powder  =  1/2 teaspoon
Salt  =  1 1/2 teaspoons
Minced fresh chili pepper   =  1 tablespoon
Beef, or meat of choice, cut into 1 1/2-inch cubes   =  2 pounds
Vegetable oil, for the grill

How To Cook Beef Tikka Boti

Make sure you have all the ingredients.
Combine the yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and chili in a large bowl.
The meat should be added to the mixture and tossed to coat. Refrigerate the bowl for at least four hours, preferably overnight.
Build a medium-high fire on the grill (400°F to 475°F). Make sure the grill grates are clean and oiled. Skewer the meat. Allow some space between each piece of meat, depending on the length of the skewer.
You can grill the tikka for 10 to 12 minutes, rotating them occasionally, until they are done. After 5 minutes of resting, remove the grill from the heat.

Now enjoy roasted beef with spicy yogurt or salad


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