Beef Boti
Deep, smoky, built to chew on.
- Marinade
- 8 to 24 hours
- Prep + cook
- 25 + 15 min
- Safe temp
- 63°C + 3 min rest
- Yield
- 1 kg raw, serves 4
Chunks of beef tenderised with raw papaya and soaked overnight in a dark, peppery marinade. Charred hard on the outside, still blushing within. A proper Lahore-style late-night order.
Method
- 1
Trim silver skin and sinew. Cut into even 3 to 4 cm cubes so they cook at the same pace.
- 2
Rub with papaya paste, salt and lemon. Rest 1 hour in the fridge.
- 3
Mix the remaining ingredients and coat the beef. Refrigerate 8 to 24 hours.
- 4
Bring to room temperature for 30 minutes. Thread with a little space between pieces.
- 5
Grill over very hot coals, turning every 2 minutes, 8 to 14 minutes depending on size.
- 6
Pull at 63°C in the centre of the largest cube for medium. Rest at least 3 minutes before serving.
63°C
Safe internal temperature
Whole cuts of beef or lamb must reach 63°C, then rest for at least 3 minutes before eating. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Papaya is powerful: past 24 hours the texture turns mushy.
- Tougher cuts like chuck reward a longer marinade and smaller cubes.
On the table
- Tandoori roti
- Kachumber salad
- Green chutney
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.