Boti kebab, traditionally refers to chunks of mutton, marinated overnight with yoghurt and other spices. This, the next day was grilled to perfection. The name, boti is from sanskrit language which means, 'small chunks of meat'. The following recipe is adapted from Morphy richard's recipe guide, where both chicken and mutton were given sited, I proceeded with former one.
One interesting fact with the guide was that they used wine for basting the marinated pieces, in between their grilling period. I was very curious with this, and yes, used wine (first time in my blog :D ) for the same. I could foresee an sweet- sour taste from the wine. Minced onions gave an added sweet touch and with other spices, the dish appeared spicier too. Finally such an sweet-hot- sour combination brought out an mesmerizing yield and all thanks to my recipe guide.
