Beef Lamb or Mutton in Yogurt Spice Marinade

Introduction

Dry-roasted cumin, coriander, fennel, and mustard seeds give these kababs a deeper flavor than a marinade built only from pre-ground spices. The yogurt, lemon juice, and oil help the spices cling to the meat and keep it tender, and the 4-hour rest makes this a good prep-ahead dinner for the grill or oven.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp chile flakes
• 1 tsp turmeric
• 1 tsp salt
• 2 tbsp yogurt
• 2 tbsp lemon juice
• 2 tbsp oil
• 1 pound beef, lamb, or mutton, cut into small pieces

Instructions

1. In a small pan, dry roast the cumin seeds, coriander seeds, fennel seeds, and mustard seeds over medium heat until fragrant. Grind the roasted spices in a spice grinder or with a mortar and pestle.
2. In a small bowl, combine the ground spices with the ginger paste, garlic paste, garam masala, paprika, chili flakes, turmeric, salt, yogurt, lemon juice, and oil. Mix well to make the marinade.
3. Place the meat in a large bowl and pour the marinade over it. Mix well to coat the meat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Preheat a grill to medium-high heat. Thread the marinated meat onto skewers and grill for 8-10 minutes, turning occasionally, until the meat is cooked through. Alternatively, you can bake the kababs in the oven at 400°F for 15-20 minutes.
5. Serve the behari kababs hot with rice or naan bread and a side of your choice. Enjoy!

Variations

• Use lamb instead of beef if you want a richer, more pronounced flavor and a slightly softer bite.
• Use mutton instead of lamb for a firmer texture and deeper meat flavor; give it the full overnight marination for the best result.
• Reduce the chile flakes to 1/2 teaspoon if you want the spice mix warmer than hot without changing the rest of the seasoning balance.
• Bake the kababs instead of grilling if you want less char and a more even, gentle finish on the outside.
• Increase the lemon juice by 1 tablespoon if you want a sharper marinade and a brighter finish, especially with richer cuts of lamb.

Tips for Success

• Dry roast the cumin seeds, coriander seeds, fennel seeds, and mustard seeds just until fragrant; if they darken too much, the marinade can taste bitter.
• Grind the roasted spices thoroughly so the marinade coats the meat evenly instead of sitting on it in coarse bits.
• Cut the beef, lamb, or mutton into similar small pieces so the skewers cook at the same rate.
• Marinate for at least 4 hours; the yogurt, lemon juice, and spices need that time to season the meat all the way through.
• Grill until the meat is cooked through but still juicy; small pieces can go from done to dry quickly over medium-high heat.

Storage and Reheating

Store cooked kababs in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe container or wrapped tightly and sealed in a bag for up to 2 months.

Reheat in a 350°F oven, covered loosely with foil, for 8-10 minutes, or warm in a skillet over medium heat until heated through. A microwave works for small portions, but use short intervals so the meat does not toughen.

FAQ

Can you marinate the meat longer than overnight?

You can marinate up to 24 hours in the fridge. Longer than that, the yogurt and lemon juice can start to soften the surface too much.

What cuts of meat work best for this recipe?

Use boneless cuts that stay tender with quick cooking, such as beef chuck, lamb shoulder, or mutton from the shoulder or leg. Keep the pieces small and even.

Can you make these kababs without a grill?

Yes. Use the oven method in the recipe and bake at 400°F for 15-20 minutes until the meat is cooked through.

Can you use a dairy-free yogurt in the marinade?

Yes, a thick unsweetened dairy-free yogurt works well. The marinade may be slightly looser, but it still helps the spices cling to the meat.