Step-by-Step Instructions

1. 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.

2. 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).

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.