How To Make Perfect Mint Raita with Kabab Recipe
Автор: Banglar Rannaghor
Загружено: 2025-06-03
Просмотров: 15803
Here’s a super easy and flavorful Boti Kabab recipe with refreshing Raita — perfect for weeknight dinners or weekend grilling vibes. Let’s jump right in!
What You Need
For the Kabab Marinade:
500g red meat (beef/lamb), cubed
1 tsp salt
¼ tsp black salt (bit lobon)
½ tsp cumin powder
½ tsp coriander powder
1 tsp kabab masala
¾ tsp red chili powder
1 tsp ketchup
1 tbsp mustard oil
1 tsp garlic paste
1 tsp ginger paste
1½ tbsp plain yogurt
1 tsp ghee
How to Make It
In a large bowl, mix everything listed above with the meat. Massage it well so the spices coat each piece evenly.
Cover and let it marinate for at least 2 hours (overnight is even better!).
Mint Raita On the Side
Blend Together:
10–12 fresh mint leaves
1 bunch coriander leaves
4–5 green chilies
½ cup water
Blend until smooth.
Now Add to a Bowl:
The blended paste
4 tbsp tamarind water
Juice of 1 lime
1 tbsp mustard paste
¾ tsp black salt
½ tsp salt
¾ tsp cumin powder
¾ tsp coriander powder
Mix well, then add:
1½ cups yogurt
1½ tbsp sugar
Water as needed to adjust consistency
Stir until everything is smooth and creamy. Chill till ready to serve.
Time to Skewer & Cook!
Soak wooden skewers in water for 30 mins (so they don’t burn).
Thread marinated meat cubes onto the skewers — leave a little space between each piece so they cook evenly.
Heat a pan or grill on low heat, cook skewers 4–5 mins each side.
Once all sides are seared, raise heat to low-medium and cook until meat is tender and juicy.
Brush with 1 tsp ghee + 1 tbsp mustard oil while cooking for extra flavor.
Smoky Finish (Optional but 🔥)
Once the kababs are done, place a piece of hot charcoal in a small bowl or foil inside the pan.
Pour the leftover brushing oil over the coal — it’ll smoke immediately!
Cover the pan for 2 minutes to infuse that amazing smokiness.
Serve With:
Hot naan or porota + your zesty raita = pure joy.
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