Beef Boti Kebab

dairy free | nut free 
serves four 
start to finish: 30 minutes plus minimum of 2 hours marination 

This recipe calls for garlic without ginger. However, you can add one tablespoon of coarsely crushed ginger to the marinade, if desired. Preparing the marinade takes less than 10 minutes, so I find it is most convenient to get it out of the way and marinate the beef overnight to ensure the beef is full of flavour and can be cooked quickly the next day. With that said, these kebabs are still tasty with a two-hour marination.  

Ingredients:

For the marinade:

1 pound (454 grams) beef sirloin
1½ teaspoons salt
2 teaspoons lime juice
1 tablespoon coarsely crushed garlic
1 teaspoon canola oil 

For the fry:

3 tablespoons canola oil
1 tablespoon coarsely cracked black peppercorn

Utensils: 

• medium mixing bowl 

• 10” medium skillet, wok or pot with a lid

Method: 

1. Cut the beef into bite-sized cubes. Place in a medium-sized mixing bowl. 

2. Mix the beef, salt, lime juice, garlic and one teaspoon of oil together by hand. Massage the ingredients together well. Cover the bowl and let marinate for at least 2 hours (overnight is better) in the refrigerator. 

3. When the marination is complete, heat the 3 tablespoons of oil in a skillet on MEDIUM heat. When hot, add the marinated beef and let it cook on one side for about 4 minutes. Turn the beef cubes. The beef should be slightly browned. 

4. Cook for another 2 minutes before removing the pan from the heat. Stir in the black peppercorn. 

5. Cover and let rest for 5 minutes. Serve with fresh hot roti.