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.
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.