Beef Tikka Boti - Crispy Outside, Juicy Inside

Step 1: Prepare the Meat

Take 1 kg of beef (undercut or sirloin) cut into bite-sized cubes, along with 50-60g of beef fat (charbi), and place them in a large mixing bowl.

Step 2: Add Dry Spices

To the meat, add 1 teaspoon of garlic powder, 0.5 teaspoon of ginger powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt, 1 teaspoon of red chili powder, 0.75 teaspoon of crushed red chili, 1.5 teaspoon of crushed cumin, and 0.5 teaspoon of Kasuri Methi (optional).

Step 3: Add Wet Ingredients and Mix

Add 0.25 teaspoon of black pepper and 2 tablespoons of chili sauce (or vinegar/lemon juice). Mix all the ingredients thoroughly with your hands, ensuring the spices are evenly distributed over the meat. If using a tougher cut of beef, add 0.25 teaspoon of meat tenderizer (papaya powder, kachri powder, or sugar) and mix again.

Step 4: Incorporate Yogurt and Oil

Add 3 tablespoons of yogurt to the meat mixture and mix well until the yogurt is fully incorporated and coats the meat. Finally, add 2 tablespoons of mustard oil and mix again. The oil helps prevent the meat from burning and adds flavor.

Step 5: Marinate the Meat

Cover the bowl and refrigerate the marinated beef for at least 30-45 minutes. For best results, you can marinate it for a longer duration.

Step 6: Prepare the Coals

While the meat is marinating, prepare your charcoal grill. Ignite the coals and let them burn until they are glowing red and covered with a layer of ash, indicating even heat.

Step 7: Skewer the Meat

Once marinated, thread the beef pieces onto flat skewers. Aim for approximately 5 pieces per skewer, alternating between beef and fat pieces for added juiciness. You can also make one skewer entirely of fat pieces.

Step 8: Grill the Tikka Boti

Place the skewers over the hot coals. Adjust the placement of the coals to ensure even heat distribution, moving skewers as needed to prevent burning. Turn the skewers frequently (every 1-2 minutes) to cook all sides evenly. Use a fan or a lid to provide air and maintain consistent heat.

Step 9: Brush with Oil

After about 5-7 minutes of grilling, when the meat starts to brown, lightly brush the tikka boti with oil (or melted ghee/butter) on all sides. This adds shine and enhances the flavor. Continue grilling and turning for a total of 12-15 minutes, or until the meat is cooked through, crispy on the outside, and tender on the inside.

Step 10: Serve

Carefully remove the cooked tikka boti from the skewers and arrange them on a serving platter. Serve hot with mint sauce, barbecue sauce, or your preferred condiments. For an extra spicy kick, sprinkle a little chaat masala before serving.

• Use undercut or sirloin beef for naturally tender results.

• Adding a small amount of fat (charbi) enhances juiciness and flavor.

• Adjust the quantity of red chili powder according to your spice preference.

• If using a tougher cut of beef, incorporate a meat tenderizer (like papaya powder or kachri powder) or a pinch of sugar during marination.

• Do not add excessive yogurt; it should coat the meat evenly without creating a pool of liquid.

• Mustard oil helps prevent the meat from burning quickly and adds a distinct flavor; alternatively, use ghee or any cooking oil.

• Ensure even heat distribution on the grill by spreading coals appropriately and interchanging skewer positions.

• Brush the tikka with oil, ghee, or butter during grilling to achieve a glossy finish and boost flavor.

• For an extra spicy kick, sprinkle chaat masala over the cooked tikka boti before serving.

• Substitute garlic and ginger powder with fresh ginger-garlic paste.

• If chili sauce is unavailable, use an equal amount of vinegar or lemon juice.

• Any cooking oil or melted ghee/butter can be used instead of mustard oil for brushing.