Lamb Tikka Boti


Lamb Tikka Boti

Tikka Boti is a South Asian kebab dish often made out of lamb or chicken. However, beef and pork can also be used for this recipe. It is recommended to purchase a large sword skewers for this recipe, but smaller metal skewers will work as well.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Main Dish
Cuisine: Indian, South Asian
Servings: 4 People


  • 2- 2 1/2 pound lamb leg, cut into 1 1/2 inch chunks
  • 1 cup whole milk yogurt
  • 1/2 cup papaya pulp (see instructions)
  • 1/2 onion, roughly chopped
  • 4-6 cloves garlic, peeled and halved
  • 1 tablespoon ginger, chopped
  • 1 tablespoon water
  • 1 chili, seeded and finely chopped
  • juice of 2 limes
  • 1 tablespoon clarified butter, warmed (ghee)
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • Remove any excess fat off of meat and cut into chunks. Place meat into a resealable plastic bag.
  • Cut papaya in half, remove seeds, and scoop out flesh until you have the right amount. Puree in food processor, scoop out and set aside.
  • Wash and dry processor container. Add onion, garlic, ginger and water. Puree mixture.
  • Combine yogurt, onion mixture, papaya puree, lime juice, melted clarified butter, chopped chili, cumin, coriander powder, salt, and black pepper in a large bowl. Taste for salt and spice content. Adjust if needed.
  • Pour mixture over meat and move around to coat well. Seal bag and place into refrigerator for 8-24 hours.
  • Preheat grill for medium-high heat.
  • Thread marinated lamb onto skewers, making sure not to over pack. Place onto grill and cook for 10-12 minutes or until internal temperature reaches 155-160 degrees F. Remove from grill and serve with naan or rice and yogurt.


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