BeginnerIngredients
Boti Kebabs
1 lb chuck beef, cut into 1½-inch cubes
½ lb assorted bell peppers, cut into 1-inch cubes
1 red onion, cut into 10 1-inch cubes
4 grape tomatoes
½ tsp garam masala powder
½ C plain yogurt
3 Tbsp chaat masala
½ Tbsp ginger paste
½ Tbsp garlic paste
½ tsp cumin powder
½ tsp coriander powder
½ tsp kashmiri powder
2 Tbsp vegetable oil
Salt and pepper to taste
Mint Yogurt
4 C whole milk
½ C whole milk
1½ Tbsp culture/probiotic*
½ Tbsp mint extract
½ Tbsp fresh mint, shredded (optional)
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Sheet pan
- Parchment paper or silicone baking mat
- Skewers
- Grill
Timing
Prepping time: 45 minutes / Cooking time: 10 minutes (excludes sous-vide cooking)
Servings
4
Directions
For the Boti Kebabs:
- On a preheated, seasoned sauté pan, sear the beef on each side for 2 minutes on high heat. Place beef on a sheet pan lined with parchment paper or silicone baking mat in the refrigerator to cool for 20 minutes.
- Mix all other ingredients well and place in a large sous-vide pouch. Remove the cooled beef from the refrigerator and place in the same bag and seal. Cook at 142˚F (61˚C) for 12 hours.
- After cooking, remove the beef from the pouch and skewer** the beef along with the bell peppers and red onions in desired order. Place kebabs on a preheated hot grill for 2 minutes, then flip and sear for another 2 minutes. Remove and set aside.
For the Mint Yogurt:
- Allow the milk to boil for 4 minutes, then reduce to a simmer for 30 seconds. Stir the milk occasionally so it doesn’t burn.
- Set aside to cool at room temperature or place the pot in the refrigerator for 15 minutes. After 15 minutes, store at room temperature.
- Mix together the culture/probiotic with the additional ½ cup of milk in another small bowl until fully dissolved. Combine mixture with cooled milk and stir.
- Place contents in a sous-vide pouch or sterilized canning jars, with lids, seal and place in a water bath and cook at 109˚F (43˚C) for at least 5 hours. Yogurt can hold and cook for up to 24 hours. Serve immediately or chill until ready to serve. Garnish or mix with mint.
To Serve:
- Kebabs and mint yogurt dipping sauce can be served with a Mediterranean salad, basmati rice, and naan bread.
* Culture/probiotic can be purchased online or at specialty grocery store. **If skewering with bamboo, presoak in water for a minimum of 10 minutes before grilling.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.
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